Elbow macaroni is traditional, but any small pasta shape would work – try mini shells, ditalini or mini rigatoni. Give it a try, then let us know what you think.

whole red chili 200 gms Rigatoni pasta 1-2 basil leaves Chopped parsley to garnish 1. In a vegetable mill, squeeze the peeled tomatoes. 2. In a saucepan, add the chopped garlic and olive oil.

Give it all a stir. Meanwhile, bring a large saucepan of salted water to the boil and cook the rigatoni according to packet instructions. When the pasta is almost ready, cut the remaining 100g ...