Step 1

Make a cross on the bottom of each tomato and add them in boiling water. Let simmer for 2-3 mins until you start to see the skin peel. Transfer to a bowl of cold water. Remove the peel and roughly chop the tomatoes.

Step 2

Heat oil in a pan and toast the garlic. Avoid burning it by cooking it over medium heat.

Step 3

Sauté the red chili for about a minute to release its flavour.

Step 4

Then add your tomatoes and let them simmer on medium-low heat for about 6-8 mins.

Step 5

While the tomatoes are simmering, cook your pasta till al-dente in a large pot of salted water. Reserve ¼ cup of the pasta water.

Step 6

Don’t wash the pasta otherwise the sauce won’t stick to it. Just drain it and immediately add to your sauce.

Step 7

Then to your Arrabbiata sauce add the tomato paste, starchy pasta water, salt, grounded black pepper and 6-7 chopped basil leaves. Sauté another 2 minutes and then toss in your pasta immediately after draining. Do not rinse the pasta. Toss well and adjust seasonings.

Step 8

Finish off with freshly grated Parmesan cheese and remaining fresh basil leaves. Enjoy!