Woolfes

Ingredients
6 tbsp extra virgin olive oil, plus an extra dash for cooking the pasta
2 medium hot chillies, finely sliced
2 garlic cloves, chopped
handful basil leaves
600g/1lb 5oz canned chopped tomato
salt, to taste
400g/14oz fresh penne pasta
parmesan shavings (or similar vegetarian hard cheese), to serve
How-to-videos
Method
Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil.
Remove the garlic, basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan.
Put the garlic, basil and chilli back in the pan with the tomatoes. Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt to taste.
Meanwhile, cook the pasta for a few minutes in large saucepan of boiling, salted water with a dash of olive oil. Drain the pasta and the tomato sauce to it. Serve with shavings of parmesan.

Ingredients
2 x 120g/4¼oz tins sardines in oil
400g tin chopped tomatoes
200ml/7fl oz vegetable, fish or chicken stock
2 tbsp olives, finely chopped
1 tbsp lemon juice, or any kind of vinegar
280g/10oz dried spaghetti or other pasta
salt and black pepper
Recipe tips
Method
Tip the sardines into a saucepan, removing any large bones, and mash lightly with a fork. Add the tomatoes, stock and olives, then add the lemon juice or vinegar and plenty of black pepper, and bring to the boil. Turn down the heat and simmer for 30 minutes; you may need to add a splash of water to stop it from drying out.
When the sauce is cooked, remove it from the heat and leave to cool (see Recipe Tip).
Cook the pasta in a pan of plenty of boiling salted water for 8 minutes, or according to the packet instructions. Drain and add to the sauce, and warm through to serve.