- gluten-free penne
- bunch of fresh parsley
- handful of pecans
- 2 gloves of garlic
- 1/4 cup olive oil
- dried and ground chili
- cherry tomatoes
- sea salt
- Cook penne according to the instruction in a boiled, salted water and stir occasionally.
- Mix in a blender parsley, oil, garlic and nuts.
- Fry about 3 minutes in a pan divided into halves tomatoes, salt, olive oil and ground chili.
- Mix in a pan cooked penne with tomatoes, sauce and a little bit water from pasta, warm a couple of minutes.