Ingredients

• 6 tbsp extra virgin olive oil
• plus an extra dash for cooking the pasta
• 2 medium hot chillies
• finely sliced
• 2 garlic cloves
• chopped
• handful basil leaves
• 600g/1lb 5oz canned chopped tomato
• salt
• to taste
• 400g/14oz fresh penne pasta
• parmesan shavings (or similar vegetarian hard cheese)
• to serve

Directions

• Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute
• add the basil leaves and gently wilt them in the flavoured oil.
• Remove the garlic
• basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan.
• Put the garlic
• basil and chilli back in the pan with the tomatoes. Simmer for at least 10 minutes
• until the sauce has thickened a little. Add salt to taste.
• Meanwhile
• cook the pasta for a few minutes in large saucepan of boiling
• salted water with a dash of olive oil. Drain the pasta and the tomato sauce to it. Serve with shavings of parmesan.