Cook the pasta in a large saucepan of boiling, salted water until 'al dente'; usually 8-10 minutes.
Meanwhile, heat the olive oil in a large, heavy-based saucepan over a moderate heat and saute both chillies and
the tomato for 4-5 minutes, stirring occasionally. Stir in the parsley and adjust the seasoning to taste.
Meanwhile, drain the pasta and reserve some of the cooking liquor. Toss immediately with the sauce, adding some of the reserved cooking liquor to loosen the sauce if necessary. Spoon into serve bowls and garnish with the Parmesan and torn basil leaves.
Freezing and defrosting guidelines
This sauce freezes particularly well. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.