Stringozzi Pasta alla Spoletina Recipe
Ingredients
1 pound Stringozzi pasta
1 pound (400g) peeled, whole tomatoes
2 cloves hardneck garlic - minced
pinch of dried chili powder
4 tablespoons olive oil
2 tablespoons parsley - finely chopped
sea salt to taste
Directions:
In a sauce pan on medium heat, place olive oil, chili powder, and garlic and cook for a minute or so. Break up tomatoes with hands and add to the pan. Cook for five minutes. Add cooked pasta (cooked al denta) to sauce. Mix well, transfer to a serving platter, sprinkle with chopped parsley and serve.
serves 4