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The name of this dish refers to the “angry” heat of the chilli in it. My version won’t blow your socks off but of course, you can add more or less chilli flakes depending on your taste.
Blitz the tomatoes in a food processor with the tomato puree.
Cook the pasta in a large pot of boiling salted water for 11 minutes or until al dente.
Heat olive oil in a large frying pan and add the finely chopped garlic and cook until just turning golden brown.
Add the chilli flakes and cook for a minute.
Add the blitzed tomato to the pan. Bring to the boil and simmer over a low heat
for 10 minutes.
Transfer the pasta into the sauce, drizzle with some olive oil and toss together.
Season to taste.
Serve with grated parmesan or pecorino on top.
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