In a large frying pan, heat the extra olive oil, add the minced garlic and sauté for a minute. Add the Mahram Tomato Puree and cook for about 10 minutes. Add the chopped red chili pepper, torn basil leaves, minced parsley, and a pinch of salt to the tomato sauce.

Bring salted water to a boil and cook the Penne pasta according to the package instructions, until they are al dente. Drain the Penne pasta and add them directly to the arrabbiata sauce in the frying pan and stir well over medium heat for a couple of minutes. Enjoy your Penne pasta!