Slice the garlic thinly and halve the chili peppers diagonally, removing the seeds.

Boil water in a pot, add salt (not listed in ingredients) and cook the penne according to package instructions. Drain well.

Heat olive oil in a frying pan over low heat, add garlic and chili peppers, and sauté until fragrant.

Add the canned whole tomatoes, salt, and black pepper to the pan. Break up the tomatoes roughly while stirring. Add the sardines with their sauce and simmer over medium heat for 2–3 minutes.