Just copy down a recipe from Jamie’s flyer.
4 fresh red chillies
3 Cloves of garlic, peeled and finely sliced
1 red onion, peeled and finely chopped
a few sprigs of fresh flat-leaf parsley, leaves picked, stalks finely chopped
3*400g tins plum tomatoes
sea salt and freshly ground black peper
red wine vinegar
extra virgin olive oil
Make a slash about 2cm long in the middle of each chilli. Add a few lugs of olive oil to your pan and place on a medium heat. Add the chillies and cook for 5 to 10 minutes, turning occasionally, until smelling fantastic.
Add the garlic, onion and parsley stalks to pan and reduce to a low heat. Cook gently for another 5 minutes, or until soft but not coloured. Tip the tinned tomatoes into the pan and let them cook down for around 20 minutes, breaking them up with a wooden spoon as you go, or until you have a lovely think rich sauce.
Meanwhile, bring a large pan of salted water to boil and cook the spaghetti according to packet instructions.
Taste your tomato sauce and season well with salt, pepper and a splash of red wine vinegar. If it’s spicy enough as it is, remove and discard the chilies. If you want to give it more of a kick, deseed the chillies then finely chop the flesh and stir it back through the sauce.
As soon as the spaghetti is ready, scoop out the reserve a cupful of the cooking water then drain well in a colander. Add the spaghetti to your pan of sauce, adding a splash of the cooking water to loosen it if needed. Mix ell then divide between your plates. Serve drizzled with extra virgin oliver oil and scattered with the chopped parsley leaves.