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You can't go wrong with a fresh version of this classic recipe. Add more chilli flakes if you want to up the heat. There are actually 2 recipes in 1 here: If you skip steps 4 and 5, you get an all-purpose tomato sauce that you can use just as it is (on pasta, pizza, etc). Or you can make a large quantity of it, divide it into 2-person portion sizes and freeze it, to take out and make an even quicker arrabbiata (or other) sauce when needed.
This can naturally be made with fresh tomatoes if you can spare the extra 10 minutes, and now (summer) is the right time to do that; but if you prepare this in winter when tomatoes are off-season and bland, then you really want to use tinned ones.A couple of "rules":
1. Please don't request recipes. Unless you want to pay a commission fee, try google.
2. Refrain from posting provincial comments. There's nothing wrong, outlandish or unorthodox about any of the foods presented – it's YOU.
More recipes in my folder: Quick Food, Not Fast Food