|Extra virgin olive oil||7 Tablespoon|
|Onion||1 Medium, finely sliced|
|Garlic||3 Clove (15 gm), sliced|
|Crushed dried chili flakes||1 Teaspoon|
|Canned italian plum tomatoes||28 Ounce, chopped (2 Cans, 14 Ounce Or 400 Gram Each)|
|Black pepper||To Taste|
|Dried pasta||1 Pound (500 Gram)|
|Torn basil/Flat-leaf parsley||2 Tablespoon|
Heat oil in a large frying pan.
Add onion, garlic and chilli and cook, stirring frequently over medium high heat, until soft and golden, 7 minutes.
Add tomatoes and cook, stirring occasionally, until thickened, 15 minutes.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water until firm to the bite.
Add pasta with your choice of herb, if using, to the hot sauce.
Toss to coat.