Pasta Arrabiata

This is pasta with a difference - hot and fiery. The name suggests the east, but with the combination of chilli and oregano, it tastes more like a chilli from the new world. Mind you, if you keep going east you arrive in America eventually. Go easy on the chilli peppers at first unless you are a spice fan.

Ingredients - Serves 4

10oz (300g) Fusilli or Penne pasta
1 medium onion
2-3 cloves garlic
2-4 chilli peppers
1 tin (14oz/400g) tomatoes
¾pint (450ml) passata or tomato juice
Dash of red wine or red grape juice
1 level teaspoon oregano
Salt & pepper
Olive oil

Method

Half fill a large pan with cold water and add a good shake of salt. Bring to the boil. Add the pasta, stir to make sure it is separated. Bring back to the boil and turn down the heat slightly so the water boils fairly vigorously. Partially cover and leave to cook for about 10 minutes until just soft or 'al dente'.
As soon as it is cooked drain in a colander and then put it back into the hot pan to keep warm. If you are using fresh pasta, it will only take 3 minutes to cook. Some cooks add a dash of olive oil to the water before putting in the pasta to prevent it clumping together in the pan. If you use enough water you should not have a problem. You can add a dash to the cooked and drained pasta and stir it well. This will stop it sticking while it cools, and makes it smell delicious.
While the pasta is cooking, peel and chop the onion and set to one side. Peel the garlic. If you are a garlic lover, like most of us, use 3 cloves, in any event, chop it finely and set to one side.
Wash the chilli peppers, (think carefully about how hot you like your food before you use three), then slice in two lengthways. Unless you like really spicy food, remove the seeds, then chop finely and put with the garlic.
Put a wok or a heavy pan on a high light and add a table spoon of olive oil. Add the onion and stir fry or sauté for 2 minutes. Add the garlic, chilli pepper, herbs and cook on for a further 2 minutes.
Open the tin of tomatoes and chop the contents roughly, or use a tin of pre-chopped tomatoes, and add to the pan with the tomato sauce and red wine or grape juice.
Allow the sauce to reduce to the desired consistancy.
Serve as a starter for 6 or as a main for 4