Boil 200 grams of pasta (penne or fusilli) in a large pot of salted water until al dente, following the package instructions. Drain and set aside.
In a pan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 2-3 cloves of minced garlic. Sauté until the onion turns translucent.
Add 1/2 kg of finely chopped tomatoes, 1 teaspoon of red chili flakes, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and salt to taste. Cook for 10-12 minutes, stirring occasionally, until the tomatoes soften and the sauce thickens.
Add the cooked pasta to the pan with the sauce and mix well, ensuring the pasta is evenly coated with the sauce.
Cook for another 2-3 minutes, allowing the pasta to absorb the flavors of the sauce.
Garnish with freshly chopped coriander or parsley and grated cheese (optional) before serving.