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How to make
To begin, heat a tablespoon of olive oil on a low heat in a pan and gently soften the minced garlic. (5 sec)
Add the chilli flakes to the oil, temper for 10 seconds, then add the tin of tomatoes
Cook down over a low heat for 10–15 minutes until the sauce has thickened. Taste and add salt and a little sugar if necessary
Cook the penne in a pan of boiling water for 8–10 minutes or as per packet instructions
Once the pasta is cooked, drain and add it to the sauce, tossing to make sure the pasta is evenly coated
Serve straight away and garnish with torn basil.
2 garlic cloves, minced
1 tsp dried chilli flakes
400g of tin tomatoes, (or the best quality you can find)
400g of penne pasta
basil leaves, torn