Spicy Arrabiata Penne

Ingredients

• 1 pound penne rigate
• 1/4 cup olive oil
• 3 cloves garlic
• 1 tin chopped tomatoes
• 1/2 teaspoon red chilli flakes
• 1/2 teaspoon italian seasoning
• 6 leaves basil
• sprinkling Parmigiano-Reggiano

Instructions

1. Bring a large pot of water to a rolling boil. Season generously with salt, add the penne and cook until al dente, following the packet instructions.
2. While the pasta cooks, heat the olive oil in a wide pan over medium heat. Add the finely chopped garlic and cook gently, stirring, until fragrant but not coloured.
3. Add the chopped tomatoes with their juices, the red chilli flakes and Italian seasoning. Season with salt and black pepper, bring to the boil and simmer for about 5 minutes until slightly reduced. Remove from the heat and stir in the chopped basil.
4. Drain the pasta and add it straight to the sauce. Toss well so the penne are evenly coated.
5. Divide between serving plates, finish with Parmigiano-Reggiano shavings and extra basil if desired, and serve hot.

instructions_source: editorial-classic