Penne arrabiata | Women's Weekly Food

Ingredients

• 1 tablespoon olive oil
• 2 finely chopped red thai (serrano) chillies
• 2 clove crushed garlic
• 4 torn fresh basil leaves
• 400 gram canned crushed tomatoes
• 375 gram penne pasta in a large saucepan of boiling water
• 1/4 cup cooking water
• 2 tablespoon coarsely grated parmesan into tomato mixture
• 2 tablespoon grated parmesan, extra
• 1 tablespoon small fresh basil leaves