PENNE ALL'ARRABBIATA

1 1/2 Tbsp extra virgin olive oil

1/2 Tbsp minced garlic

1 fresh birds eye chilli or 1/4 tsp dried chilli flakes (or to taste)

800 g canned peeled tomatoes 

sea salt

2 Tbsp chopped fresh parsley

500 g penne dried pasta

Heat the olive oil in a saucepan or pot in low heat.

Saute garlic and chillies until garlic is light golden brown. Keep the heat low to prevent the garlic from burning.

Add the tomatoes and season with salt to taste.

Simmer gently for about 30 minutes or until sauce is thick and rich.

Meanwhile, cook the pasta according to package instructions until al dente. Drain and drizzle a little olive oil to prevent it from sticking to each other.

Add the chopped fresh parsley to the sauce and season again just before serving. Toss the pasta with the sauce and serve.