This classic and simple Italian dish is on the table in under 30 minutes, and it packs a punch when it comes to flavour. Serve with ciabatta or focaccia to mop up the leftover sauce
Ingreadient
- 3 tbsp extra virgin olive oil, plus extra to serve
- 6 large garlic cloves, finely chopped
- 1-2 red chillies, depending on heat, deseeded and finely chopped
- 800g finely chopped tinned tomatoes
- 20g basil, leaves picked, plus extra to serve
- 400g penne pasta
- 50g vegetarian parmesan, grated, to serve
Direction
- Put the oil, garlic and chilli in a large frying pan. Cook for 3-4 mins until the garlic starts to sizzle and crisp around the edges. Add the tomatoes and a pinch of sugar, bring to a simmer and cook for 10 mins until slightly thickened. Mix in the basil leaves and allow to wilt, then season to taste with sea salt, freshly ground black pepper and a pinch of sugar.
- Bring a large pan of heavily salted water to the boil and cook the pasta following pack instructions. Once al dente, drain, saving a mug of the cooking water, and add the pasta to the sauce. Toss to combine, adding a splash of the cooking water, if needed, to help the sauce cling to the pasta.
- Divide between four plates and serve topped with the grated parmesan, a few basil leaves and another drizzle of oil.
