Penny Arabiata

Finely chop the shallot, mince the garlic, and shred the Parmesan cheese.

Heat olive oil in a saucepan. Add minced garlic and shallot, and fry until lightly golden.

Add crushed tomatoes, chilli pepper, salt, and pepper. Reduce heat to low and let it simmer.

In another pot, bring salted water to a boil.

Cook the penny pasta until al dente, about 8 to 10 minutes.

Check the seasoning of the arabiata sauce. Strain the pasta and add it directly to the sauce.

Mix well. If the sauce is too dry, add a little pasta water.

Add a generous amount of shredded Parmesan and mix properly.

Garnish with finely shredded Parmesan and chopped basil on top.