Garlic, chilli, parsley and tomato sauce

PASTA COOKING GUIDELINES:
1. Bring a deep pan of salted water to the boil (2 litres water, 15g salt)
2. Cut the plastic bag open carefully
3. Pour the pasta into the boiling water
4. Cook on a rapid boil for 2 minutes
(reduce time to 90 seconds if you prefer it ‘al dente’)
5. Strain from the pan into a colander
6. Add the pasta to a pan of the pre-heated sauce of your choice
To complement your meal why not try this recipe for an authentic Italian sauce:

INGREDIENTS:
2 whole garlic cloves, finely chopped
2 red chilli peppers, finely chopped (seeds to be included)
Extra virgin olive oil
1 tin of peeled tomatoes (approximately 300g)
Pinch of salt
Pinch of sugar
Pinch of freshly ground black pepper
2 tbsp. finely chopped parsley
6 tbsp. Parmigiano-Reggiano (parmesan cheese)

PREPARATION:
Put enough olive oil into a heavy-bottomed saucepan to cover the bottom. Add red chilli and garlic. Fry for 5 - 10 minutes while stirring (should not brown, only soften). Add tomatoes, salt, sugar and pepper. Leave to simmer for about ½ hour, stir occasionally. 5 minutes before serving, add parsley.

To serve: Mix finely grated parmesan with the pasta before mixing the sauce.

Note: This recipe does not contain a lot of salt because the pasta should be cooked in salted water and the parmesan itself contains salt. If you are not using parmesan then the amount of salt added to the sauce should be increased accordingly.