(Pasta with tomato, chilli and garlic)
Pour the passata into a pan, add the wine, garlic, chilli and tomato past. Bring to the boil, then cover and simmer gently.
Bring a large saucepan of salted water to the boil. Drop the pasta in and simmer for 10 – 12 minutes, until al dente.
Add half the parsley to the tomato sauce. Taste for seasoning. If you prefer a hotter sauce add slightly more chilli, but beware it’s very easy to make it too hot!
Drain the pasta and put into a warmed large bowl. Pour the sacue over the pasta, and toss to mix. Serve at once, sprinkled with the pecorino cheese and the remaining parsley (or basil if you prefer).
This article was written by Mino