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This is a nice simple recipe for you to try out at home and please feel free to add your own touches to this basic recipe - a few additions are suggested at the end.
Ingredients
: 10 minutes - Cooking Time 15 minutes
Slice and chop garlic finely and put in a sauté pan with a generous glug of olive oil. Put on the lowest light possible on the cooker while you slice one or two of your favourite chillies . Don't put all the chilli seeds in if they are particularly hot chillies. The garlic should have started bubbling by now after 4 or 5 minutes so bung in the chillies and turn the heat up so the garlic and chillies start to gently fry.
Keep the pan moving and before the garlic begins to brown throw in the chopped parsley - this will turn bright green as it fries. Take it away from the heat after a few seconds and put the tomatoes and basil in. Put back on a higher heat and simmer and reduce while you throw the pasta in a pan of salted water on a rolling boil. Stir the pasta a few times until it comes to the boil in a minute or so then stir every few minutes until it is cooked. Season the sauce with a pinch of salt and a tiny pinch of sugar to bring out all the natural sweetness of the tomatoes.
This is a fresh sauce so 10 minutes gentle simmering while the pasta is cooking is plenty. When the pasta is cooked to the "al dente" stage .To check if they are al dente - spoon out 6 or 7 pieces of pasta into a dish and stir in a teaspoon of the sauce and a sprinkle of parmesan onto them , then give it to the man of household - you'll find him on the sofa - who'll tell you to "scuolare e maccheroni" i.e. drain em quickly then toss them the sauce. Serve with the freshly grated parmesan.
Our recipe for penne arrabiata is a basic one, feel free to add spicy salame, roast sliced peppers or anything you wish to sauté along with the chillies.
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