| 2 Cloves Garlic | |
| 1/2 Chili | |
| 500g Canned Chopped Tomatoes, drained | |
| 350g Penne | |
| 1 Tbsp Parsley |
| 1. | Heat the olive oil in a frying pan, add the garlic cloves and chili and cook until the garlic browns, then remove the cloves from the pan. |
| 2. | Add the tomatoes to the pan, season with Salt and cook for about 15 minutes. |
| 3. | Cook the Penne in a large pan of salted water, until al dente, then drain and tip into the frying pan. |
| 4. | Toss over a high heat for a few minutes. Transfer to a warm serving dish and sprinkle with the parsley. |