Penne with Italian Slow-Baked Tomatoes with Garlic & Chilli


  • 450g Penne Giganti Pasta
  • 1 tbsp Extra virgin olive oil, plus extra for drizzling
  • 1 large Garlic clove, peeled and finely chopped
  • 285g jar Sacla’ Oven Roasted Tomatoes in Chilli Infused Oil, drained and roughly chopped
  • 1 heaped tbsp Flat-leaf parsley, roughly chopped
  • Salt
  • Black pepper


  1. Cook pasta until al dente in a large pan of boiling, salted water
  2. In a non-stick frying pan heat 1 tbsp olive oil and then stir in the garlic
  3. Fry briefly for 1 minute over a lowish heat before adding the tomatoes
  4. Heat through for 2-3 minutes, add the parsley, season and set aside
  5. Drain the pasta and transfer to a warm serving dish
  6. Drizzle over some oil, spoon over the hot sauce, lightly toss and serve straight away
Serves: 4Cooking time: Share recipeReview this recipe


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