1. In a blender add the olive oil, garlic, chili and blend.
Place a pan on the fire to heat.
Once warm, add the mixture.
Maintain medium heat. Simmer for about 2-3 minutes and add the peeled tomato and sugar. Boil about 5-6 minutes. Correct the flavor with salt and pepper and add the chopped basil and parsley.
For the pasta
1. In a pot add water, salt and boil. Once the water boils, add rigatoni and boil about 10 minutes.
Strain, transfer into the pan with the sauce, add the grated parmesan and stir.
Serve.
Ingredients
For the sauce
800 g peeled tomatoes
2 pcs chili
2 cloves of garlic
¼ bunch chopped parsley with stems
4-5 tbsp virgin olive oil
6-7 leaves of basil
Salt
Pepper
10 g sugar
For the pasta
500 g rigatoni
2L water
10 g salt
parmesan
Method
For the sauce
1. In a blender add the olive oil, garlic, chili and blend.
Place a pan on the fire to heat.
Once warm, add the mixture.
Maintain medium heat. Simmer for about 2-3 minutes and add the peeled tomato and sugar. Boil about 5-6 minutes. Correct the flavor with salt and pepper and add the chopped basil and parsley.
For the pasta
1. In a pot add water, salt and boil. Once the water boils, add rigatoni and boil about 10 minutes.
Strain, transfer into the pan with the sauce, add the grated parmesan and stir.
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