Step 1

Bring a large pot of water to a boil, salt it generously, and cook the pasta al dente according to the instructions on the package. Reserve a cup of pasta water before draining.

Step 2

Meanwhile, heat the olive oil in a large, deep pan and cook the shallot over medium heat for 2-3 minutes until it becomes slightly brown at the edges.

Step 3

Stir in the garlic and red chilli flakes and continue to cook for another minute. Next, add the passata and coconut milk and stir to combine.

Step 4

Simmer for 5-6 minutes, stirring occasionally, until the sauce thickens.

Step 5

Transfer the cooked pasta to the pan and toss well until covered in sauce. Add a dash of pasta water if the sauce looks too thick.

Step 6

Stir in the fresh basil, season to taste, and serve immediately.