2 cloves of garlic
1 fresh red chile
a small bunch of fresh basil
sea salt and freshly ground pepper
1 pound dried spaghetti
1 x 14-oz can of diced tomatoes
4 oz Parm cheese
Peel and finely slice the garlic. Finely slice the chile (half and seed first if you don't want the auce too hot). Pick the basil leaves off the stalks and put to one side; finely chop the stalks.
Bring large pan of salted water to a boil, add the spaghetti and cook according to instructions. Meanwhile, put a large saucepan on a medium heat and add some olive oil. Add the garlic, chile, and basil satalks and give them a stir. When the garlic begins to brown slightly, add most of the basil leaves and the canned tomatoes. Turn the heat up high and stir for a minute. Season with salt and pepper. Drain the spaghetti and transfer to the pan of sauce and stir well. Add more salt and pepper to taste (if needed).
These can be added to your tomato sauce when it is finished. Stir in and warm through.
*Add a handful of baby spinach leaves to the sauce at the same time you add the pasta - when the leaves have wilted remove from the heat and serve with crumbled feta on top.