INGREDIENTS:
3 tbsp olive oil
4 c chopped fresh plum tomatoes
1 clove of garlic (minced)
1 bag of Fusillo Calabro pasta
2 tbsp Peperoncino Tritato
Salt and pepper
1 c grated pecorino romano cheese

DIRECTIONS:
Heat olive oil in a saute pan. Add garlic and cook for 3 minutes. Add the tomatoes and simmer for 20 minutes. Finally, add the Peperoncino Tritato and a dash of salt and pepper to taste. Cook the pasta al dente and cover with this sauce. To complete this dish, top with pecorino romano cheese.