A spicy pasta sauce with tomatoes, garlic and red chilli.
Blanch the pasta in salted boiling water for 3/4 minutes, you will need to cook it longer if you have dried it completely. Drain and toss with olive oil. Do not refresh as this will wash off the starch and the tomato sauce will not be able to stick to the pasta.
Peel and finely dice the shallot and garlic. Heat oil in a pan and cook until soft and translucent. Add the tomatoes and cook over a medium heat for a 5 minutes or so, if you need to add a splash of water.
Then take the pan off the heat, roughly tear the basil leaves and add to the sauce. Finally, toss the pasta in the sauce and check the seasoning before serving.
«Make twice the amount of sauce required and freeze some for next time, or add a little stock and make a soup.»