Arrabbiata Pasta

Method

1. Drain and chop 380g of peeled tomatoes.
2. Chop 3 dried chili peppers.
3. Sauté 1 garlic clove and the chili pepper in extra virgin olive oil to taste.
4. Add the tomatoes.
5. Season with salt, cover with a lid, and cook for 12 minutes.
6. Cook 320g of pasta in salted boiling water.
7. Chop parsley to taste.
8. Drain the pasta directly into the sauce.
9. Add the parsley.
10. Serve.