1 1/2 lbs. tomatoes
1/3 c. olive oil
1/2 sm. red or green hot pepper, chopped
2 cloves garlic
Salt to taste
2 tbsp. chopped parsley
1 lb. penne (quills)

Cut out tomato cores with a sharp knife. Fill a large saucepan 2/3 full with water. Bring to a boil. Add tomatoes. Boil 20-25 seconds or until skins begin to split. Place tomatoes in a bowl of cold water. Peel cooled tomatoes and cut in half horizontally. Squeeze seeds and juice out of each tomato half. Dice tomatoes.

Heat oil in a large skillet. Add hot pepper and garlic. Saute over medium heat about 1 minute. Before garlic changes color, add diced tomatoes. Season with salt. Cook uncovered over medium heat 8 to 10 minutes. Stir in parsley and cook 1 to 2 minutes longer.

Fill a large saucepan 2/3 full with water. Bring to a boil and add penne. Bring water back to a boil and cook penne uncovered until tender but firm to the bite (al dente), about 8 to 10 minutes. Drain penne and place in skillet with sauce. Toss penne and sauce over medium heat until sauce coats penne, 20 to 30 seconds. Serve immediately. Serves 4 to 6.