Spicy Mushroom Pasta

Begin by preparing a large saucepan of boiling salted water.

Strip the thyme, peel and finally chop 2 garlic cloves.

In a second large saucepan, heat a drizzle of olive oil on medium heat. Add the thyme leaves (saving some for garnish later) and garlic and stir for a couple of minutes. Then add the cans of plum tomatoes, break up the tomatoes using a wooden spoon or potato masher. 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 hazelnuts and chilli 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 and scatter the remaining thyme leaves.