A recipe from the Good Food collection.
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- HEAT the olive oil in a saucepan and add the garlic and chillies. Cook over low heat until the garlic is light golden brown. Turn the chillies over during cooking so both sides get a chance to infuse in the oil and turn slightly nutty in flavour. Add the tomatoes and season with salt. Cook gently, breaking up the tomatoes with a wooden spoon, for about 20–30 minutes, or until the sauce is rich and thick.
- MEANWHILE, cook the pasta in a large saucepan of boiling salted water until al dente. Drain.
- ADD the basil to the sauce and season just before serving, tossed with the pasta. If you prefer a hotter sauce, break open the chilli to release the seeds.
BECAUSE THERE IS CHILLI IN THE SAUCE, DON'T SERVE WITH PARMESAN—JUST A DRIZZLE OF GOOD- QUALITY EXTRA VIRGIN OLIVE OIL. THE CHILLI IS WHAT GIVES THIS DISH ITS NAME: ‘ANGRY SAUCE’. GOOD-TASTING FRESH TOMATOES CAN BE USED INSTEAD OF THE TINNED, BUT PEEL THEM FIRST.