Penne all'Arrabbiata

Heat 2 or 3 tbsp of olive oil in a tall pan, add the dried oregano and thyme, chopped garlic and crushed chilli peppers. Fry for few minutes. Don't let the garlic turn brown.

Add the tin of cherry tomatoes into the pan. Simmer uncovered for about 8 minutes and let the excess water evaporate.

Reduce the heat, cook for another few minutes, stirring occasionally and crushing the tomatoes into the sauce.

Add pinch of salt and black pepper to taste. Add both dried and fresh basil; 1 tbsp of olive oil and 2 tbsp of balsamic vinegar. Stir.

In the meantime, cook the penne according to the packet instructions.

Mix the pasta with sauce and garnish with fresh basil leaves and handful of grated parmesan cheese.