Pasta Arrabbiata

• 1 tablespoon olive oil
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 2 teaspoons dried chilli flakes
• 2 cloves of garlic, crushed
• 400g (14oz) can chopped tomatoes
• 1 teaspoon balsamic vinegar
• 160g (5 7/202) dried penne pasta (egg free)
• pinch of sea salt and black pepper
• small handful of fresh flat-leaf parsley, roughly chopped

Instructions

1. 1

   Heat the oil in a pan over a medium-high heat and add the oregano, thyme, and chilli flakes.

2. 2

   Once they have infused in the oil, then add the garlic and cook for 1 minute.

3. 3

   Tip in the tomatoes and vinegar.

4. 4

   Stir through thoroughly and cook for 10 minutes until bubbling and thickened, stirring at intervals.

5. 5

   In the meantime, cook the pasta in a pan of boiling water until al dente, then drain.

6. 6

   Spoon the cooked pasta into the sauce and remove from the heat.

7. 7

   Stir through to coat the penne, then season with salt and black pepper.

8. 8

   Scatter over the parsley before serving