600g Italian tinned chopped tomato
1 medium onion, finely chopped
1 medium hot chilli, finely sliced
handful Italian black pitted olives
6 tbsp Italian olive oil
salt to taste
To serve
400g/14oz fresh penne
handful of fresh basil leaves

Method
1. In a frying pan, shallow fry the onion in the olive oil. Add the chilli and simmer until the onions are golden. Add the chopped tomatoes, season with
salt and cook for another two minutes, then add the olives, to warm through.
2. Drain the pasta and add to the sauce - mix well and serve immediately.
3. Decorate with fresh basil leaves.

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Cooking time: 10 to 30 mins

Ingredients:

6 tbsp extra virgin olive oil, plus an extra dash for cooking the pasta
2 medium hot chillies, finely sliced
2 garlic cloves, chopped
handful basil leaves
600g canned chopped tomato salt, to taste
400g fresh penne pasta parmesan shavings, to serve


Method:

1. 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.

2. Remove the garlic, basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan.

3. Put the garlic, basil and chilli back in the pan with the tomatoes. Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt to taste.

4. 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.
Serve with shavings of parmesan.

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