Penne all’arrabbiata

SERVES 4

• 350g penne
• 4 garlic cloves, peeled and cut in half
• 4 dried red chillies
• 3 tbs basil leaves
• 750g plum tomatoes, skinned and roughly chopped
• extra-virgin olive oil

Heat 3 tbs of olive oil in a thick-bottomed pan.

Add the garlic and fry gently. After 1 minute, add the whole chillies, then continue to fry until the garlic is lightly brown. Remove it with the chillies and save. Add the basil to the hot oil for a few moments to add flavour, then remove and save. Finally, add the tomatoes to the flavoured oil with 1 tsp of sea salt and cook gently for 10 minutes.

Cook the penne in boiling salted water until al dente. Drain, add to the tomato sauce, toss to coat and stir in the garlic, chillies and basil. Serve with olive oil drizzled over.

From “Pasta and Ravioli” by Rose Gray and Ruth Rogers – Available on Amazon.co.uk