Penne all'Arrabbiata

Ingredients

• 200 g penne
• 3 tbsp olive oil
• 4 garlic cloves, crushed
• 2 red chillies, finely chopped
• 400 g tinned plum tomatoes, crushed by hand
• a handful of parsley, chopped
• salt, to taste

Method

1. Start the base

   Warm the oil with the garlic and chilli over a low heat until the garlic is pale gold and the oil has taken on the heat of the chilli.

   3 min

2. Add the tomatoes

   Tip in the tomatoes, season, and simmer until the sauce has darkened and thickened enough to hold a line when you drag a spoon through it.

   15 min

3. Taste for heat

   Arrabbiata means angry — it should have a real kick. Add more chilli now if it does not.

4. Cook the pasta

   Boil the penne in well-salted water until al dente, then lift it straight into the sauce with a little of its water.

   11 min

5. Finish

   Toss over the heat for a minute so the sauce grips the ridges, then scatter with parsley.