Prep. Time 5′     Cooking Time 15′     Serves 4


  • 500g penne pasta
  • 3 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1 tbsp chili flakes
  • 1 tbsp tomato paste
  • 800g canned peeled tomatoes
  • A few fresh basil leaves
  • A bit parsley, finely chopped
  • Grated cheese for serving


  1. Cook the penne in salted water for 2 minutes less than indicated on the package.
  2. Heat the olive oil in a saucepan and add the finely chopped garlic and chili flakes.
  3. Sauté over medium heat for half a minute.
  4. Add the tomato paste and stir it in the pan to release its aroma.
  5. Pour in the canned tomatoes and crush them well with a spoon.
  6. Simmer for 10 minutes over medium heat until the tomatoes have melted, then add salt to taste.
  7. Add the cooked penne to the sauce along with a little of the water they were cooked in, and continue cooking for 2 minutes.
  8. Remove from the heat and add some fresh basil.
  9. Serve immediately in deep plates and sprinkle with grated cheese.
  10. Drizzle each plate with a little olive oil.


Source: Argiro Barbariou