Pasta In a Jiffy

2 tablespoons [30 mL] olive oil 1 red onion, sliced 3 cloves garlic, sliced 2 teaspoons [10 mL] pepper flakes 1 [20-ounce / 568-mL] can Italian tomatoes, drained 10 ounces [284 g] any pasta noodles 12 cups [3 L] boiling water 1/4 cup [60 mL] freshly minced parsley Salt and pepper, to taste Soften together red onion and garlic slices into hot olive oil, over low heat. Mix in pepper flakes and drained Italian tomatoes. Leave mixture to simmer for 10 minutes stirring, until thickened. Meanwhile, boil pasta noodles into salted boiling water. Drain 'al dente' pasta noodles; transfer drained pasta noodles into a large bowl. Pour sauce all over drained pasta noodles, sprinkle mixture with freshly minced parsley and thoroughly mix. Serve immediately.

Pasta Salad
1 pound [454 g] rigatoni or any other pasta noodles 2 sweet green peppers, membranes removed and seeded 2 tomatoes 1 stick pepperoni 1 or 2 cucumbers, peeled or not 1/2 pound [227 g] ham slices Basil, to taste Boil pasta into salted boiling water until done. Darin then cool pasta noodles under cold running water. Well drain then transfer pasta noodles into a large bowl. Chop cleaned sweet green peppers and tomatoes; mix into pasta noodles. Fine;y slice pepperoni and cucumber[s]; cut ham slices into strips. Nicely arrange pepperoni slices, cucumber slices and ham strips all over pasta noodles. Sprinkle all over with basil. Mix together all salad ingredients. Refrigerate salad until ready to serve, really cold