Heat the oil in a pan and sauté garlic and chili until they golden being careful not to scorch them.

Add the tomato and cook them for about 20 minutes on low heat.

Warm up 2 liters of water to boil, then add rock salt (2 tablespoons) and set the pasta.

Drain the pasta al dente and pour it to the pan with the warmed sauce by sautéing penne for a minute.

Sprinkle with chopped parsley and fresh pepper to taste.