Penne al Arrabbiata

Penne al Arrabbiata

100 g penne pasta
500 g cherry tomatoes
4 cloves garlic
2-3 dried chile peppers
200 ml tomato puree
olive oil
1 tsp salt
1/2 tsp powdered garlic
ground black pepper
1 tsp dried parsley leaves

Cut tomatoes in halves. Line large oven pan with baking paper and place tomatoes on it, cut side up. Sprinkle with olive oil, salt, black pepper and garlic powder. Dry in a preheated oven on 100°C for 6-7 hours. This can be done a day in advance.

Cook pasta al dente and drain. Fry sliced garlic and chopped chiles on 1 Tbsp olive oil until it browns a bit. Add pasta and tomato puree and fry for a minute or two. Stir in tomatoes and parsley and continue to cook for a few more minutes.

Note: This is my entry for Presto Pasta Nights #160, hosted this week by Cynthia from Kitchen Slave.