For the tomato-chili pesto: peel off the tomatoes, clove of garlic, cut in half and quarter, pluck the parsley leaves from the stems., Halve the chilli pepper and remove the seeds. Finely puree everything with a blender. Fill into glasses. Store in a cool and dark place, but do not store in the refrigerator.
Cook the pasta in plenty of boiling salted water until firm to the bite, drain and drain well. Mix 2 tablespoons of tomato-chili pesto with the pasta. Arrange on plates and serve sprinkled with stacked Parmesan.
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