Penne: Spicy Tomato Sauce

• 200 g penne
• 3 cloves garlic, thinly sliced
• 4 tablespoons

Fry the garlic in the olive oil for a few moments until cooked, but not yet coloured. Add the chilli flakes followed by the tomatoes and ½ teaspoon salt. Boil fairly briskly until the sauce has a little body (you will see the bubbles get a bit bigger) but is by no measure thick. The tomatoes should taste fresh, but no longer raw. Season with more salt to taste, remove from the heat and stir in