Fusilli arabiatta

1. Pour a generous amount of olive oil into the pan and place over low heat. Pierce 2 chili peppers with a knife in several places, finely chop the garlic and chop the basil stalks. Throw the prepared ingredients into the pan and cook until soft, without browning, otherwise the vegetables will be bitter, and we need to bring out their sweetness. Simmer for about 20 minutes, then remove the peppers, cut and open them. Carefully remove the seeds and skin, and return the flesh to the pan.

2. Increase the heat to medium, add the canned tomatoes and simmer for 20 minutes until the sauce thickens and the tomatoes are tender. Add fresh tomatoes and capers. Remove the stones from the olives, throw the olives into the pan. Salt and pepper to taste.

3. Boil the fusilli according to package instructions and place in the pan with the sauce. Add some of the water they were boiled in. Mix well. Stir in the parmesan flakes, basil leaves, top with the remaining thinly sliced ​​chile and serve.