Arrabbiata with Ricotta Salata

1.Make tomato, garlic, and basil sauce. Heat oil in a large pan over medium heat. Cook garlic for 1 minute until fragrant. Stir in tomatoes and basil. Simmer for 8-10 minutes until thickened.

2.Heat 1 tablespoon of oil in a large pan over medium heat. Add half each of the fresh chili and chili flakes. Cook, stirring, for 2 minutes until fragrant. Add ricotta and toss.

3.Heat remaining oil in the same pan over medium heat. Add onion, garlic, and remaining fresh chili and chili flakes. Cook until onion is softened. Stir in the tomato, garlic, and basil sauce. Simmer for 2 minutes.

4.Meanwhile, cook dried pasta in a large pan of boiling salted water with a generous splash of pasta water to sauce. Cook for 2 minutes or until pasta is well coated and sauce starts to thicken, adding more pasta water if needed. Season.

5.Serve pasta and sauce topped with the chili-ricotta mixture, shredded basil leaves, and crusty bread on the side.