Sometimes the finest things in life are the simplest. This dish is most satisfying and it takes only moments to prepare. Honestly minutes is more the descriptive, but you get my drift. Boil the water and when the bubbles are rising to the top, add in your sea salt. As the rapidly boiling water awaits the noodles, grab your deep saute pan and turn the heat to high. Add in 1/4 cup EVOO (extra virgin olive oil … named thusly by Rachael Ray, bless her), and then throw the noodles into the water. Stir to separate and look at your clock. Check the cooking time and because these particular noodles are thicker, you must taste them and look at the center of the noodle to insure they are cooked throughout.
Back to your saute pan. Toss in some tomato paste, 1/4 cup water and cook down. Add in a large splash of wine, bay leaf, garlic powder, fresh garlic and onions. Toss in a dash of salt. pepper and raw sugar. Cook and stir, cook and stir. Toss in your favorite dry herbs and cook some more.
Drain most of the water from your pasta and reserve 1/2 cup. Add in 1/2 stick butter and some fresh parsley, if you like. Toss and add some Kosher salt. Toss some more. Dish up and plop some sauce on top. Grate cheese and enjoy.