Arrabbiata Beans With Crispy Garlic

Peel all the cloves of garlic. Thinly slice the scotch bonnet, pick the basil leaves, discarding the stalks.

Using a mandoline slicer or a sharp knife, thinly slice the cloves, as evenly as possible. Add your garlic into a pan with your olive oil, place on medium-low heat and cook, stirring constantly until golden, 10-15 mins. Using a slotted spoon, transfer the garlic onto a kitchen paper-lined plate.

Add the scotch bonnet and thyme stalks into the hot garlic oil and cook until fragrant. Pour in the plum tomatoes and crush to break them down. Bring to a boil, reduce the heat to medium-low and simmer until the sauce has thickened, 15-20 mins.

Meanwhile, drain the butter beans, reserving the bean liquid. Once the tomato sauce has thickened, stir through the beans, adding some bean liquid to thin out the sauce to your desired consistency. Cook until piping hot, taste and season with salt and pepper, if needed.

Stir through half the basil leaves before serving. Spoon into bowls and finely grate over some Pecorino. Top with garlic crisps and some remaining basil leaves. Enjoy with crusty bread.