Salt and freshly ground black pepper

1 small dry chili pepper, broken

1/2 cup Pompeian Robust Extra Virgin Olive Oil

1/2 teaspoon dried marjoram or oregano

1/4 cup fresh basil leaves, cut into a fine julienne

2 large garlic cloves, peeled and finely minced

2 medium-size onions, peeled and finely minced

2 pounds large ripe fresh tomatoes, peeled, seeded, and chopped

2 Tablespoons fresh parsley, finely minced


  1. In a large heavy skillet, heat the Pompeian Robust Extra Virgin Olive Oil over medium heat.
  2. Add the chili pepper, garlic and onion, and cook, stirring constantly, until the onion is soft but not brown. Add the tomatoes and herbs and season with salt and pepper.
  3. Bring to a boil, reduce the heat and simmer, partially covered, for 10 to 15 minutes or until the tomato juices have reduced.
  4. Toss the sauce with your favorite al dente cooked pasta. Sprinkle with lots of freshly grated Parmesan and serve hot.