Recipe & photography by Ed Barrow.
Ingredients
30 ml extra virgin olive oil
1 large garlic cloves , finely sliced
1 red chilli, finely chopped, seeded removed
0.5 tsp chilli flakes (red pepper flakes)
100ml of passata
150g of cherry tomatoes, halved
A pinch of white sugar
1 tsp of red wine vinegar
150g of Northern Pasta Co Radiatori
Large handful of fresh basil leaves
Method
Start by placing a large pan of well salted water on to boil for the pasta.
Meanwhile, add the olive oil to a saute or frying pan and place on a medium low heat. Add the garlic fresh chilli and chilli flakes then fry for 3-4 minutes until sizzling and fragrant.
Then add the passata, cherry tomatoes, sugar and vinegar. Stir well and turn the heat down to low then simmer for 10 minutes.
After 10 minutes, add the radiatori to the boiling water and cook for 5 minutes until al-dente.
Drain the pasta and add to the pan with the sauce. Add the fresh basil then stir together and divide between 2 bowls. Drizzle with a little more olive oil and serve immediately.
