Heat the olive oil in a large frying pan and put in the onions and dried chilli. Season with salt. Once most of the liquid has evaporated, add the garlic cloves, chopped or whole is up to you. Next, add in the chilli flakes.

As soon as the garlic starts to colour, add the canned tomato.

Let it simmer on low fire for about 20-30mins. If the sauce is drying up to much add a bit of water. When ready turn off the fire and add the hand ripped basil leaves.