- Spices: chilli flakes, salt, pepper, salt, red pepper powder
- Herbs (fresh if possible): parsley, basil
- olive oil
- olives (pitted)
- tomatoes (3-4/person)
- red wine
- tomato puree
- 1 red chilli
- pasta (penne, macaronis). 200gr/person is quite generous
- parmesan cheese (try to buy a whole piece - freshly grated parmesan is so much better).
How you do it
- pot with water. Bring to the boil and then add salt (no oil).
- add pasta and cook until tender
- Chop garlic, parsley and pancetta (bacon) into small chunks. Halve the red chilli, wash, remove seeds and cut into small pieces.
- wash tomatoes and cut into 1/4 pieces. (if you don't like the skin - bring a pot of water to the boil, insert tomatoes until the skin cracks and then peel them).
- 2-3 table spoons olive oil into the pan. Heat on a medium burner until hot.
- add garlic, parsley, pancetta (bacon), olives. Add salt and pepper. Cook for ca 5 min.
- Add quartered (skinned) tomatoes and cook for another 5 min while stirring. Tomatoes should be soft.
- Add a small (125ml) glass of red wine and a table spoon of red pepper powder to it. If you like it spicy you may also add chilli flakes to it.
- Cook for 15-20 min. By then the tomatoes should be well cooked. Make sure you stir ever now and then.
- add the tomato puree. Adding the tomato puree should thicken the sauce. If the sauce is still too watery, let it cook for a while longer.
- for the last 2 min add the basil leaves to the sauce.