6 tbsp extra virgin olive oil
2 medium hot red chillies, finely sliced
1 tsp dried chilli flakes (optional)
2 garlic cloves, chopped
handful basil leaves
600 g canned chopped tomato
400 g fresh or dried penne
Parmesan shavings to serve
Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil. Add the chopped tomatoes and chilli flakes if using. Simmer for 15 minutes, until the sauce has thickened a little. Add salt to taste.
Meanwhile, cook the pasta for a few minutes in large saucepan of boiling, salted water with a dash of olive oil. Drain the pasta and the tomato sauce to it and mix well. Serve with shavings of parmesan.