Parsley is not needed in my opinion. I used the following: Spaghetti all'arrabbiata (2 servings) 300g spaghetti 500g tomatoes (passata) 3 small onions 4 garlic cloves 3 teaspoons dried chili flakes 1 teaspoon basil 3 tablespoons olive oil Salt and black pepper to taste Method: Chop onions and garlic and fry in olive oil until soft. Then add the tomatoes. Season with chili flakes and basil. Bring to a boil with a lid on and let it simmer for at least 30 minutes. In the meantime cook the pasta according to the package directions. Stir in the pasta together with the sauce. Serve with grated pecorino cheese if desired.

I diced fresh otv tomatoes for my rendition of this recipe instead of canned, and added cilantro, a bit or oregano and ground peppercorn. Awesome dish! Super tasty and light, and I've never made pasta sauce with fresh tomatoes before so it was a lot of fun. Rotini noodles are probably one of my favourite noodle types (shell and bow being the next in line) and I thought they worked really well to trap the sauce within the spirals so you always had some sauce with every bite of pasta.