Spicy Mushroom Pasta

Begin by preparing a large saucepan of boiling salted water.

Peel, and finally chop 2 garlic cloves.

In a second large saucepan, heat a drizzle of olive oil on medium heat. Add 1 tsp of thyme leaves and garlic and stir for a couple of minutes. Then add the cans of tomatoes and bring to a simmer, stirring occasionally.

Add the pasta to the pan of boiling water and cook for 12 minutes or according to the packet instructions.

Roughly chop the mushrooms and dry fry in a large non-stick pre-heated frying pan on high heat for 5 minutes. Finely chop and add the 2 remaining garlic cloves along with the pine nuts and chili flakes, stir and continue to cook for a further 3 minutes.

Drain the pasta and add to the tomato sauce along with the mushrooms, then gently stir everything together. Serve between four bowls. Grate over the parmesan.