Egg Chitarrina abruzzese with red pesto

Cook the pasta al dente in a saucepan with plenty of salted water. In the meanwhile in a large saucepan heat the oil and the chilly; after a few minutes add the tomato sauce and stir well with a wooden spoon.Once flavoured, remove the chilly and add the pesto genovese; stir again with a wooden spoon to fold in the ingredients, and after 5 minutes remove from the heat. Drain the pasta and mix it with the sauce and with a lot of parmesan.