1 tablespoon olive oil
1 clove of garlic
1 teaspoon red pepper flakes (adjust to your liking)
2 tablespoons tomato paste
2 14-ounce cans diced tomatoes
1 teaspoon dried basil
salt and pepper to taste
1 pound dried pasta (rigatoni in my case)
Chop or mince garlic. Heat oil in pot. Add garlic to pot and saute until it is light brown. Add red pepper flakes and saute a bit more. Add tomato paste and toast until it turns orange. (Mine actually burned right away, so you should turn down the burner, but there was really no problem with the burned paste, so worries). Pour in diced tomatoes, basil, salt and pepper and bring to a boil. Simmer on low heat for 5 minutes.
Meanwhile, bring a pot of salted water to a boil. Add pasta. When pasta is soft to the bite, drain and stir into sauce for another 5 minutes. Serve with plenty of parmasan cheese.