Prep time 15 minutes
Cook time 30 minutes
Yield: Serves or Makes 6 - 8
In a pot, cook tomatoes with 1 teaspoon of salt, cover and cook on low heat for 20 minutess or so. The tomatoes will cook in their own water.
Heat a pan and add a drizzle of olive oil Add the onion and garlic and cook on medium heat for a minute or so, careful not to burn the garlic.
Add chili flakes, cooked tomatoes, a sprig of rosemary and season lightly with salt and pepper. Cook for 20 - 25 minutes on low heat, stirring occasionally, until the sauce has thickened.
Cool completely and blend lightly. Cook the pasta in a large pot of boiling salted water, until al dente. Drain, reserving 1 cup of pasta water.
In the same pan in which you cooked the tomatoes, transfer the blended sauce and heat lightly. Add some pasta water to adjust consistency. Toss in the pasta.
Remove the pan from the heat, add grated parmesan, shredded basil leaves and crushed black pepper. Toss once again.