Serves 4 Prep Time: 20 minutes Cooking: 900 
2 clove (s) ' 1 tablespoon garlic (s) Coffee Concentrate Tomato 5 tablespoon (s) tablespoon of olive oil 1 onion (s) white (s) 500 g penne 1 tablespoon (s) coffee chili powder salt, pepper
2 Tomato (s)
| Pour 1 liter and a half of water in a saucepan. Bring to a boil. Add a little oil olive and pasta. Cook about 13 minutes. |
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Meanwhile, prepare the sauce Arrabiata : Peel the garlic and onions and chop them. Brown them in olive oil for about 2 minutes.
- Peel the tomatoes. Chop coarsely. Add the oil with a spoon concentrate and chili powder. Sauté over medium preparation.
 | When the pasta is finished cooking, drain them and mix them thoroughly with the sauce. Make a dish. Add a touch of color with a few basil leaves or strips of green pepper on Penne al Arrabiata. Note: putting more tomatoes, 6 instead of 2. Remove skin from tomatoes. Put two teaspoons of concentrate instead of one. 3 cloves of garlic instead of 2. 400g of pasta, not 500g. Make more sauce.
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