1 1/2 lbs. ripe tomatoes (5 med.)
2 cloves garlic
1 dried red pepper, whole
5 tbsp. oil
1 lb. penne
Salt to taste
2 tbsp. chopped parsley
Paprika (if desired)

Peel the tomatoes and reserve for later use. Saute the garlic and the red pepper in the oil in a skillet. Add the tomatoes and cook over moderate heat until the sauce becomes concentrated and the oil rises to the surface. Cook the penne in abundant boiling salted water for 10 minutes. Drain and add to the skillet. Add salt; mix well. Put on a heated platter. Sprinkle the parsley on top and serve immediately. If you like a very hot sauce, add 1/2 teaspoon paprika to the sauce. Serves 4.