• 320 gr Penne Rigate

  • 380 gr Drained peeled tomatoes

  • 12 Sprays of Garlic Natural Extract TURCI

  • 10 Sprays of Chilli Natural Extract TURCI

  • Mio Sal TURCI (to taste)

  • Extra virgin olive oil (to taste)

  • Parsley (to taste)


  • To prepare the penne all’arrabbiata, start by draining the peeled tomatoes. Transfer them into a bowl and crush them with a fork to break them up.
  • Put a pot full of water on the stove, salted to taste, to cook the pasta. Meanwhile, pour a little oil into a saucepan and add the GARLIC EXTRACT SPRAY TURCI.
  • Add the tomatoes, stir and season with MIO SAL TURCI. Then cover with a lid and cook for about 12 minutes, stirring occasionally.
  • When the sauce is almost cooked, cook the pasta, al dente, according to the cooking time indicated on the packet. After 12 minutes, remove the lid and discard the garlic.
  • Drain the pasta and transfer it directly to the sauce; toss for a moment and add some cooking water if necessary, then switch off.
  • Add the chopped parsley, stir one last time and serve your penne all’arrabbiata still hot.