Penne all'arrabbiata

Put the pasta water on to boil.

Smash the garlic cloves, leaving them whole, and add to cold extra virgin olive oil so the garlic infuses the oil as it heats without burning.

Take some of the skins off the datterini tomatoes, leaving the pulp (or crush a can of San Marzano tomatoes by hand).

Add a few Italian dried peperoncini for heat.

When the garlic is golden, add the tomatoes, plus about 1/4 cup water swooshed round the can.

Tear in a little basil, add a good pinch of salt, stir and cook about 15 minutes.

About 10 minutes in, add the penne rigate to the boiling water.

Finish with parm or pecorino on top.

Lower the sauce heat a little. Add the al dente pasta to the reduced, thick sauce with a little pasta water and cook together about a minute on higher heat; the starchy water thickens the sauce and helps it coat.

Chiffonade basil finely and run it through.