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In a large pot, heat up some extra virgin olive oil. Add totani and let cook for about a minute on medium heat, stirring continuously to avoid sticking. |
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Add red onions and chili pepper and let cook together for another minute. |
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Squeeze cherry tomatoes with your fingers to remove seeds and add to pot. (To avoid a mess of seeds and juices, squeeze cherry tomatoes submerged in a bowl of water.) |
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Salt to season. |
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Lower heat and cook for 2 - 3 minutes with lid on. |
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Meanwhile, cook tubetti pasta in boiling salted water for 8 minutes or until al dente. Drain pasta, saving some of the pasta water. |
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Add tubetti pasta to the large pot along with a little pasta water and cook for a few more seconds allowing everything to amalgamate together. |
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Lastly, add parsley and finely chopped garlic to maximize the intensity of the flavours. |
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Stir will and serve immediately. |
