Difficulty:[usr 1]
Throw the tagliatelle in 3 liters of boiling salted water for about 10 minutes. Drain
Heat the oil in a large skillet,
add the finely chopped chilli,
and finely diced garlic.
Let it cook gently.
Add pasta and parsley.
Pass the tomatoes through a sieve.
Reheat this puree, mix it with the pasta.
Dish on a serving platter.
The Book of Dough by chef Hubert
