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 o 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.
