1pieceof dried chilli or a few dried chilli flakes
1medium-sized brown onion
400g[14 oz.] can of plum tomatoes
1.75litres [7 ½ cups] of hot water
2large potatoesI sometimes substitute sweet potato
½teaspoonof sea salt flakes
⅓cupof short pastae.g. digitali rigate
Freshly grated cheese of your choice – mine is Grana Padana
Instructions
Peel garlic but leave whole.
Remove seeds from chilli, if necessary.
Heat oil in a large heavy based saucepan and add garlic and chilli to pan, cook for about thirty seconds then add peeled and finely chopped onion.
Toss to make sure onion is coated in oil, turn heat to low, cover and sweat the onion for about ten minutes.
The tomatoes should be smooth – I put them through my passatutto, or sieve, which also removes the seeds. But if seeds aren’t an issue you can either blend or mash with a fork.
Add tomatoes and 1 litre of the water to pan and bring to a high simmer.
Add peeled and diced potato and salt, give it a good stir, turn the heat down, cover and cook on a low simmer for about 30 minutes.
Remove garlic, add the remaining water, which has been heated to boiling, and the pasta, stir and cook, uncovered, until pasta is al dente.
Taste for seasoning and serve with shavings of cheese and crusty bread.