Spaghetti All'arrabbiata

INGREDIENTS

• 2 tbsp extra virgin olive oil for the sauce and 1 tbsp for the pasta
• 2 cloves of garlic, finely chopped
• 1 tbsp dried red chilli flakes
• 1 tbsp tomato puree
• 1 x 400g tins plum tomatoes
• 200g spaghetti
• 25g parmesan or pecorino, grated
• Sea salt & freshly ground black pepper

METHOD

1. Heat the olive oil in a large frying pan, add the garlic and cook until just turned golden brown.
2. Add the chilli flakes and cook for a minute, before adding the tomato puree and cook for another 2 minutes.
3. Blitz the tomatoes in a food processor and add to the pan. Bring to the boil before turning down to simmer over a low heat for 10 minutes.
4. Cook the pasta in a large pot of boiling salted water for 10 minutes or until al dente. Transfer into the pan with the sauce alongside the extra virgin olive oil.
5. Season to taste and serve with grated parmesan or pecorino on top.