Tomato chilli pasta

1.Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add 1 finely chopped onion and 3 chopped garlic cloves, then cook for 3-4 min or until soft.

2.Add 3 small seeded, chopped chillies and 2 x 400g cans diced tomatoes. Simmer, stirring often, for 6-8 min or 
until sauce thickens. Toss 
sauce through 375g cooked 
and drained wholegrain pasta. Garnish with chopped parsley.