Penne all'Arrabbiata with tomato and fresh Calabrian chilli pepper recipe

Wash the cherry tomatoes and cut them in half without opening them completely, then plunge them into a pot full of salted boiling water and since they come to the surface let them boil for 5 minutes.

Put the tomatoes in a colander and pass them to a vegetable mill.

In a saucepan, fry over low heat a whole peeled clove of garlic with a drizzle of extra virgin olive oil until gets golden.

Add the tomato sauce, and a little cold water, cover with a lid and quickly bring to a boil.

Low the heat and continue cooking for 30-35 minutes with the lid half open. In the last 5-10 minutes of cooking, add salt to the sauce. Turn off the heat, and remove the clove of garlic from the saucepan.

Wash the parsley, dry it and chop finely with a knife. Also, chop the fresh chilli.

Mash garlic and fry them in a pan with the chilli and a drizzle of extra virgin olive oil over low heat, keeping.

Cook the pasta.

Add the tomato sauce and a little bit of cold water. Season the sauce with garlic and chilli pepper.

Drain the pasta and toss in the pan with the sauce over high heat.

Then turn off the heat and season with paprika, plenty of chopped parsley and a drizzle of raw extra virgin olive oil.

Mix well and serve your penne all'arrabbiata.