Garganelli Arrabiata with Tomatoes & Garlicy Basil

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This tomato sauce is fresh, angry and so quick to make!

Ingredients

2 Tbsp (30 ml) olive oil

2 cloves garlic, crushed

4 chillies, deseeded and finely chopped

500 g chopped plum tomatoes

50 ml white wine

1 – 2 Tbsp basil, chopped

2 Tbsp Italian parsley, leaves removed from the stalks and roughly chopped

salt and freshly ground, black pepper

1 C (250 ml) Parmesan cheese, finely grated

500 g home-made garganelli or penne (Click here for recipe)

Heat the oil in a heavy bottomed saucepan over medium heat. Add the garlic and chilli and cook gently, without burning.

Add the tomato and white wine and cook for 10 minutes, stirring occasionally. Adjust the seasoning.

Fill a large saucepan with salted water and bring to the boil. Add the penne or home-made garganelli and cook until al dente.

When cooked, strain – do not rinse – and add to the sauce.

Just before serving, add the basil, parsley and some black pepper.

Serve topped with grated Parmesan.

Note: If you like your pasta to swim in sauce, double the recipe.