Penne all'arrabbiata

• extra virgin olive oil↗1 tbsp tbsp
• garlic cloves↗2

  sliced

• chilli flakes↗½-1 tsp tsp
• chopped tomatoes2 x 400g cans g
• penne↗300g g
• basil leaves↗a handful

  torn

Step-by-step instructions

1. 1

   Heat the oil in a frying pan over a medium heat and fry the garlic and chilli flakes for 2-3 mins until fragrant and the garlic is lightly golden. Tip in the chopped tomatoes and bring to a simmer. Cook for 10 mins until the mixture has slightly thickened. Season well.

2. 2

   Cook the penne in a pan of boiling salted water for 10 mins until al dente. Drain, reserving a mugful of the pasta cooking water.

3. 3

   Tip the pasta into the sauce, scatter with most of the basil and toss to combine. Add a splash of the reserved pasta cooking water to help the sauce coat the pasta, if needed. Scatter with the remaining basil to serve.