I thought I had posted this so long ago but it seems not so Carmen here it is! I was taught this by Bruna Fedele when she visited from Rome with her husband Amelio in 1986! for 6 months work on radars. Bruna said she ONLY ever used canned Roma tomatoes in her sauces as that makes the best. This is so easy my kids can cook it and they BEG to eat it all the time. It's lo-fat (depending on how much cheese they pile on top before they devour it!).
500gm dried penne pasta
2 x 425gm cans Roma tomatoes (no added salt)
1-2 dried chillies (depending how HOT you like it)
2 cloves garlic OR 1 teaspoon of minced garlic
olive oil
Method
Follow instructions on pasta packet
Saute garlic & chopped chillis in splash of olive oil
Add 2 cans roma tomatoes and gently crush with potato masher
Bring to boil then simmer until reduced
Stir tomato reduction into drained pasta - top with grated cheese of your choice - delizioso !
Use 1/2 quantities when only cooking for 2 or using as a side dish to salad
Use the tomato base for any sauce or on pizza base (with or without chillis)
For a variation also add sliced red onion and chorizzo sausage
buon appetito !
