500 g/1 tin/1 bottle Passata di Pomodoro (sieved tomatoes - no additives or extra herbs)
small handful of dried/fresh parsley
pinch of dried red chilies or one smallish red or green chilies
cupped handful of dried onion (if you have it) or a finely diced small onion
2 cloves of garlic, finely chopped/diced
500g pasta (of your choice - can be long or short)
2 cupped handfuls of salt
enough water to fill a largish pan
Fill pan with water, add 2 generous handfuls of salt and put on the heat. Take a frying pan, and as the water comes to the boil make the sauce.
The sauce is called Arrabiata. Put frying pan on the heat and add a small amount of olive oil. Then add parsley, garlic, onion and chilies. Fry that for around a minute at a good hot heat. Add the sieved tomatoes to the frying pan and maybe a little water on the top…up to you. Leave the sauce to reduce on the top as the pasta cooks. You can add a little seasoning too, if you wish.
When the water is boiling, add your pasta of choice. After 8-10 minutes, check the pasta by getting a fork and tasting it. When the pasta is done, it should not be soft and mushy - so make sure to check occasionally.
When pasta is done, drain the pasta, preferably through a plastic colander. Put the pasta back into the saucepan and poor the sauce over the top. Mix together so that the sauce covers the pasta.