Penne alla Peppino

Preparation:

Preparation: On a moderate heat put a pan with the oil, the garlic and the chilli pepper; as soon as the garlic turns golden, add the chopped tomato pulp and season with salt. Cover and continue cooking for 1/4 of an hour at moderate heat; remove the garlic and chilli pepper and add the roughly chopped olives and capers. Cook the penne in abundant boiling and slightly salted water; drain them al dente, pour them into the pan in which the sauce was cooked and mix well. Transfer the pasta to a heated serving dish, decorate with chopped parsley, give it a final stir and serve immediately.