For the tagliatelle, blend the flour, salt, eggs and olive oil together in a food processor to form a smooth dough.
Tip the dough out onto a floured surface and knead lightly. Roll the dough out as thinly as possible and using a sharp knife, cut the dough into thin strips lengthways. Dust the tagliatelle lightly with flour and set aside.
For the arrabiata sauce, heat the oil in a frying pan over a medium heat. Fry the onions for 3-4 minutes, or until softened. Add the chilli and tomatoes and continue to cook for 5-6 minutes, or until the tomatoes have begun to collapse. Season, to taste, with salt and freshly ground black pepper.
Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta for 2-3 minutes, or until al-dente, then drain.
Add the pasta to the arrabiata sauce and mix until well combined.
To serve, spoon the pasta onto a large serving plate, drizzle with extra virgin olive oil and garnish with the fresh basil.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.