Spicy Pasta Arrabiata

Ingredients

• 2 tbsps extra virgin olive oil
• 2 hot chilli pepper
• 250 g pasta
• 400 g peeled tomatoes
• 1/2 tsp black pepper
• 15 leaves basil
• 1 tsp salt
• 2 cloves garlic
• 25 g parsley

Directions

1. Finely slice chilies, chop garlic and tomatoes, and thinly slice only the parsley stems.
2. Boil a medium pot of water with a generous pinch of salt. When the water boils, add the pasta and cook it according to the package instructions.
3. Heat a pan on medium/low heat. Add oil and gently sauté garlic and chili, being careful not to burn.
4. Add parsley stems (finely diced) and tomatoes to the pan. Break up the tomatoes and bring to a simmer.
5. Add finely diced parsley stems, black pepper, and tomatoes to the pan, then bring it to a simmer.
6. Using a colander, remove the pasta and add it to the sauce. Do not discard the pasta water. Add 1/2 cup of pasta water to the sauce and cook for an additional 2 minutes.
7. Tear basil leaves and add them to the pan, then stir through. Serve with or without parmesan as desired.