Penne Arrabiata

• 13 oz penne pasta
• 1 tbsp olive oil
• 2 None red chili peppers, finely chopped
• 2 cloves garlic, crushed
• 4 None fresh basil leaves, torn, plus additional small leaves, for garnish
• 1 can (14 oz) diced tomatoes
• 2 tbsp grated Parmesan cheese, plus additional, to serve

1. Cook pasta in a large saucepan of boiling water according to package directions. Drain, reserving 1/4 cup cooking liquid. Return pasta to pan.
2. Meanwhile, heat oil in a medium skillet on low heat. Cook chili peppers, garlic and basil, stirring, for 2 mins, or until chili peppers have softened. Add tomatoes; increase heat to medium. Simmer for 10 mins, or until slightly thickened. Season.
3. Add tomato mixture and Parmesan cheese to pasta; mix well. Add enough reserved cooking water to coat the pasta. Serve topped with additional Parmesan cheese and basil leaves.

penne pasta, olive oil, red chili peppers, garlic, fresh basil, tomatoes, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/37430 (may not work)