Aglio olio e peperoncino ca leftovers :-)

The leftover from the ajillo transformed into my best ever peperoncino the next day!!!


  1. 1 Tomato
  2. 4-6 fresh basil leaves
  3. 150 g penne
  4. 2 table spoons of leftover olive oil (from ajillo)


  1. Save the olive oil from the ajillo. Reference recipe

  2. Boil the penne. Better is you boil it a bit shorter than on the pasta package instructions.

  3. Warm the leftover olive oil in a pan. Add cut tomatoes and simmer it for 2 min. Add salt to adjust to your taste.

  4. Put the pasta in the pan and mix.

  5. On the plate, add fresh basil leaves.

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