From Rick Stein's Mediterranean Escape, episode 2 (Sardinia).
Fry one onion and a few cloves of garlic in olive oil in a sauté pan. Add a few bay leafs, crumble some dried chilies and add a handful of parsley. Add a can of plumb tomatoes, plenty of salt and raisins (for an Arabian flavor). Season with red wine vinegar.
Cut the onion very finely.
In the program this sauce was served cold with poached fish (skate wings, skin peeled off after poaching in salted water).
But it's also a perfect sauce for hot pasta.