Penne Arrabiatta

Ingredients (4)

500g penne (Barilla)

30ml olive oil

200g cherry tomatoes (sliced in half)

250g Good quality chopped tinned tomatoes

3 cloves garlic, (finely chopped)

5g teaspoon red chili flakes

1 bay leaf

Maldon Sea salt

Freshly ground black pepper.

8 leafs fresh basil, (shredded)

200g parmigiano-Reggiano

Method

In a sauce pan over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic, chili and cook, for about I minute. Add the chopped tomatoes, cherry tomatoes, bay leaf, salt and pepper to taste. Bring to a boil, then reduce heat and simmer for about 30 minutes. Remove from the heat. Add the shredded basil.

In a sauce pan add water and salt, bring to the boil and add pasta, cook for about 9 minutes.

Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano and serve.