Bring 5L of water to boil on a high heat.

Add 4 tblsp of XVOO to a large saucepan, once it starts to heat up throw in the garlic & chillies.

Sautee on a medium heat until the garlic starts to become golden.

Open the cans of peeled tomatoes and pour them into a bowl. Add a pinch of salt & dried herbs.

Squash down the tomatoes with a fork & mix together well.

Chop up a generous amount of parsley.

Add the tomato mix & parsley to the saucepan, & stir well. Leave this to cook on a medium heat for about 10/15 minutes, stirring occasionally with a wooden spoon.

Once the water has boiled, add 2 spoons of sea salt, mix around & add the DeCecco Penne. (If you follow the packet cooking time of 12 minutes, they will be perfect).

After 12 minutes, strain the pasta, keeping a little bit of the water inside them and add this to the sauce.

Let this simmer for 10 seconds then stir well using a wooden spoon until the penne are smothered with delicious splashes of the sauce.

Serve on a flat, white plate and sprinkle fresh Parmesan or Pecorino Romano over the top.

E ora si mangia, Vincenzo’s Plate….Enjoy!