Prep: 10 minutes

Cook: 30 minutes

Makes: 4 servings
2 tbsps. Extra Virgin Olive Oil
2 large garlic cloves, thinly sliced
2 medium sized dried chili peppers
2 x 14 oz. tins tomatoes
14 oz. penne
1 spring of basil, torn into small pieces
Grated parmesan, to serve

Heat the olive oil in a saucepan and add the garlic and chili peppers.  Cook over low heat until the garlic is a light golden brown. Turn the chili peppers over during cooking so both sides get a chance to infuse in the oil and turn slightly nutty in flavour. Add the tomatoes and season with salt. Cook gently, breaking up the tomatoes with a wooden spoon, for about 20-30 minutes, or until the sauce is rich and thick.
Meanwhile, cook the penne pasta in a large saucepan of boiling salted water until al dente. Drain.

Add the basil to the sauce and season just before serving. Toss the sauce with the pasta and serve with freshly grated parmesan.
Tip: If you want your sauce a bit hotter, break open the chili peppers to release the seeds into the sauce.