Method
Place the oil in a non-stick frying pan, then crush the peeled garlic in a garlic crusher and add to the pan with the whole red chili pepper and the parsley stems and cook on a low heat.
After a few minutes, remove the parsley stems and the red chili. Add the tomato pulp and continue to cook on a low heat for a further 10-15 minutes.
Meanwhile, boil the Pici pasta in a pan of boiling salt water for 3-4 minutes. Drains and add to the sauce. Add the grated Pecorino cheese and cook for a few minutes until creamy.
Serve with a few leaves of parsley and a drizzle of olive oil.
After a few minutes, remove the parsley stems and the red chili. Add the tomato pulp and continue to cook on a low heat for a further 10-15 minutes.
Meanwhile, boil the Pici pasta in a pan of boiling salt water for 3-4 minutes. Drains and add to the sauce. Add the grated Pecorino cheese and cook for a few minutes until creamy.
Serve with a few leaves of parsley and a drizzle of olive oil.
Ingredients
400 g of Pici Tuscan pasta
4 cloves of garlic
1 whole red chili pepper
400 g of Petti tomato pulp “Il gran polposo”
2 or 3 stems of parsley
100 g of grated Tuscan Pecorino cheese
extra-virgin olive oil
salt
4 cloves of garlic
1 whole red chili pepper
400 g of Petti tomato pulp “Il gran polposo”
2 or 3 stems of parsley
100 g of grated Tuscan Pecorino cheese
extra-virgin olive oil
salt
