Penne All'arrabbiatta

• Either 450g fresh plum tomatoes, skinned and quartered or 1 x 400g can Italian plum tomatoes
• 1 tablespoon olive oil
• 2 cloves garlic, finely minced
• 1 small onion, finely minced
• ½ level teaspoon crushed dried chillies (reduce quantity for a less fiery sauce)
• Either 1 tablespoon fresh finely chopped oregano or
• ½ teaspoon dried oregano
• Salt and freshly ground pepper
• 400g/ 14 oz penne pasta
• 2 tablespoons fresh basil, finely chopped
• 2 tablespoons fresh flat leaf parsley, finely chopped
• freshly grated Parmesan cheese

In a T-fal 20 cm saucepan, heat the olive oil and gently cook the minced garlic and onion for about 3 minutes to soften them. Add the tomatoes, crushed dried chillies, and oregano.

Break up the tomatoes with the back of spoon to crush them. Cover and simmer for 20 minutes, stirring occasionally, until the sauce has reduced significantly and thickened. Meanwhile, bring plenty of salted boiling water to the boil in a T-fal 20 cm Pasta Pot. Cook the pasta as directed on the packet or until al dente, then drain.

Serve in warmed bowls and ladle on the sauce. Sprinkle with chopped fresh basil and parsley, plus Parmesan cheese.