Chunky arrabbiata

450 g dry spaghetti or linguine

1/4 cup extra virgin olive oil

5 cloves garlic, peeled and crushed

1 tbsp red pepper flakes

2 tbsp tomato paste

1 tsp anchovy paste

1-796 mL can whole tomatoes

Handful fresh basil, chopped

Freshly grated pecorino romano cheese

Drop the noodles into a pot of salted boiling water.

Add the olive oil, garlic and pepper flakes to a large pan on medium-high heat. Let cook for about 3 minutes, until the garlic softens and darkens slightly.

Stir the tomato paste and anchovy into the pan. Let fry another 2 minutes.

Add the tomatoes to the pan. Crush the tomatoes in your hand as you drop them in. Add the juice as well. Turn the heat up to high and let reduce while you wait for the noodles to finish.

Add salt and pepper to the sauce to taste. Drag the noodles from the pot into the pan of sauce. Add the basil and toss to coat. Serve with freshly grated romano cheese.