Penne all'arrabbiata

Method

Heat the olive oil in a large pan over medium heat and gently fry the whole garlic cloves and dried chillies for 2-3 minutes until fragrant, being careful not to burn them. Add the tinned tomatoes with their juice, season with salt and pepper, and simmer for 15-20 minutes, stirring occasionally, until the sauce thickens slightly. Meanwhile, bring a large pot of salted water to the boil and cook the penne according to packet instructions until al dente, then drain and reserve a cup of the pasta water. Toss the hot penne into the sauce, stirring well and adding a splash of pasta water to achieve a silky consistency. Remove the whole garlic cloves and chillies (or leave them in if you prefer extra heat), then finish with fresh parsley and a drizzle of olive oil before serving.