Chop around 2 tbsp fresh rosemary, some cloves of garlic and some fresh/dried chilli (around half a de-seeded chilli more or less). Fry them in some olive oil for a couple of minutes.
Add a small can of chopped canned tomatoes and their juices, bring the sauce to a boil and then cover the sauce pan and simmer for around 20 minutes. When this is done you can mix a tablespoon of flour with a couple of tablespoons of water and milk and stir it into the sauce to thicken it.
Meanwhile cook around 175g (2 servings) spaghetti al dente. Then pour the sauce on top and garnish with rosemary and some grated parmeggiano.
