Whole wheat penne arrabbiata

Ingredients

For 1 serving

• Whole wheat pasta90 g
• Canned peeled tomatoes200 g
• Garlic2 cloves
• Chili pepper1
• Extra virgin olive oil1 tablespoon
• Parsleyto taste
• Saltto taste

Contains: gluten,

Method

1. Bring a pan of water to the boil for the pasta.
2. Meanwhile, peel the garlic and crush the cloves; chop the chilli (remove the seeds if you want it milder); wash and chop the parsley.
3. In a pan, warm the oil over low heat with the garlic and chilli for 2 minutes, until the garlic is just golden.
4. Add the peeled tomatoes, crushed with a fork, season with salt and cook over high heat for 12 minutes, stirring, until the sauce reduces and thickens; remove the garlic.
5. Meanwhile, salt the water once boiling and cook the wholewheat penne for the packet time (about 11–12 minutes), until al dente.
6. Drain the penne into the sauce, toss over high heat for a minute until well coated and finish with the parsley.