Penne are a type of pasta similar to mostaccioli; they are smooth, hollow tubes about ¼ inch in diameter, cut obliquely in lengths of about 1½ inches. Either mostaccioli or ziti could be substituted if you can’t get penne.
Serves 4 to 6
• 3 Tbs. olive oil
• 5 medium-sized cloves garlic, minced
• 1 Tbs. finely minced small hot green chilis (2 to 3 small)
• 1 generous cup fresh tomato pulp
• 2 Tbs. tomato paste
• ½ cup chopped fresh parsley
• 1 Tbs. wine vinegar
• ½ tsp. dried basil, crushed
• ½ tsp. salt
• fresh-ground black pepper to taste
• 1 lb. penne noodles
1. Heat the olive oil in a saucepan and add the minced garlic and chilis to it. Sauté the garlic and chilis for 2 or 3 minutes, then add the tomato pulp (made by briefly whirling fresh tomato wedges in a blender), tomato paste, parsley, vinegar, basil, salt, and pepper. Simmer the sauce for 15 to 20 minutes. It should be slightly reduced.
2. Boil 1 pound of penne noodles in a large kettle of salted water until they are al dente. Drain the noodles and put them quickly into a heated serving bowl with the sauce. Toss the noodles and sauce together thoroughly, then serve immediately on warm plates.
