Spicy tomato spaghetti

Enjoy this spicy tomato sauce for an easy and healthy midweek meal. It's spicier than a traditional tomato sauce but not as fiery as arrabiata

Ingredients

• 3 tbsp olive oil
• 4 garlic cloves, finely sliced
• 1 dried red chilli or a large pinch of red chilli flakes (optional)
• 0.5 tsp caster sugar
• 1 tbsp red wine vinegar
• 2 x 400g cans chopped tomatoes passata
• 1 tsp dried oregano
• 400 g spaghetti
• 15 g parmesan, finely grated, to serve

Steps

1. Heat 2 tbsp of the olive oil in a shallow pan and sizzle the garlic and dried chilli, if using, over a medium heat for 2 mins. Sprinkle in the sugar, splash in the vinegar, then tip in the tomatoes. Add the oregano, season with salt and simmer for 25-30 mins, stirring occasionally until thickened. Will keep chilled for up to two days or frozen for three months. Leave to cool completely first.
2. To serve, cook the spaghetti following pack instructions, then drain and tip back into the saucepan. Pour over the sauce, remove the whole chilli and toss everything together over a low heat for a minute or two. Turn off the heat and toss through the remaining olive oil and the parmesan, if using.