Preparation info

  • Difficulty


  • Makes about

    600 ml

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About


  • 60 ml/4 tbsp extra virgin olive oil
  • 4 garlic cloves, finely chopped
  • 1-4 dried red chillies (see Cook’s tips)
  • 2 x 400 g/14 oz cans chopped tomatoes, drained
  • sea salt 5 ml/1 tsp chopped fresh parsley, to serve


  1. Heat the olive oil in a large, heavy pan and add the garlic and chillies. Fry for 3-4 minutes until both the garlic and chillies are well browned.
  2. Remove the chillies and garlic with a slotted spoon and discard them.
  3. Add the tomatoes to the pan and season to taste with salt. Simmer over a low heat for about 20 minutes, until the sauce is thick and flavoursome.
  4. Sprinkle with chopped parsley and serve with cooked pasta or as a dipping sauce.