From Theo Randall. Very simple, absolutely delicious.
Ingredients – Serves 2
300g penne rigate
400g chopped tinned italian tomatoes
3 small red fresh chillies
2 whole peeled garlic cloves (cut into quarters)
4 tblsp of olive oil
8 basil leaves
Method
In a hot heavy based frying pan, add the olive oil and lightly colour the garlic cloves and chillies. Remove with a slotted spoon and keep to one side. Add the basil leaves to the hot olive oil and cook them until they are slightly crisp. Take out and leave to one side. Add the chopped tinned tomatoes to the hot olive oil and reduce by half (about 10 mins). Season and add the garlic and chillies to the tomato sauce. Leave on a very low heat. In a pot of boiling salted water cook the penne rigate two minutes less than the packet says and remove from the water using a slotted spoon directly into the tomato, chilli and garlic sauce. Add 3-4 tblsp of the cooking pasta water to the pasta and sauce and cook together for a further 2 minutes. Toss or stir well so the starch from the pasta thickens and coats the penne. Check the seasoning and add a dash of olive oil. Place into hot bowls with the fried basil on top. Serve with a glass of Valpolicella.
