This is somewhat different than what my Dad taught me (he didn't use anchovie paste, nor chilli) but it makes for a simple, quick, and very tasty tomato sauce to use with most shapes of pasta. Here I've made it with ravioli
Ingredients (serves 2):
3 garlic cloves, finely chopped
1 tin of chopped tomato (400gr)
1 Tbsp dried oregano
A slug of anchovie paste (or 3 anchovie fillets preserved in oil)
1/2 tsp dried chilli flakes
A pinch of fine salt
2 slugs of olive oil
2 Tbsp grated parmesan cheese
Method:
Heat up the oil in a pot, then stir fry the garlic and chilli flakes
Add the anchovie paste and mix well
Add the chopped tomatoes, reduce to a simmer
Add the oregano and the salt, stir it well then cover with the lid
Cook for 15 mins, stirring every now and then
Mix it with your cooked pasta and serve with grated parmesan cheese