Fusilli Arrabiata With Sundried Tomatoes

Bring a large pot of salted water to the boil for the fusilli pasta. Meanwhile, dice the brown onion and slice the garlic.

Heat 1 tablespoon of olive oil per person in a large frying pan over medium heat. Add the diced onion and sliced garlic, sautéing until the onion becomes translucent.

Add dried chilli flakes to the frying pan to taste, depending on how spicy you like your arrabiata. Cook for 1 minute to release their flavor.

Stir in the chopped tomatoes and a splash of water, bring to a simmer, and cook for 10 minutes to thicken the sauce. Meanwhile, cook the fusilli pasta in the boiling water until al dente, then drain.

Add the balsamic vinegar to the sauce, then stir in the sun-dried tomatoes, dried oregano, and half of the shredded fresh basil. Simmer for another 5 minutes.

Toss the drained fusilli with the arrabiata sauce in the frying pan, mixing well to ensure all the pasta is coated. If the sauce is too thick, add a little pasta water to loosen it.

Serve the fusilli arrabiata topped with grated Parmesan cheese, the remaining shredded fresh basil, and a drizzle of extra virgin olive oil. Adjust seasoning with salt and pepper to taste.