Hmm, since I feel closer to the north of Italy, I usually make a modified version of the sugo alla amatriciana, or a vegetable sauce (sugo alle verdure). The recipe for the latter (I usually cut all ingredients beforehand):

keep ready:
1 bottle (0.7l in Europe, which equates to 3 cups) of red wine for cooking, you won't need all, so about 1-2 cups...
1 can (100g or .25lb) of tomato puree, double concentrate
some spices (I usually use a selection of oregan, thyme, marjoram and basilic, also a few jalapeños and paprica powder)
0.5l (2 cups) of well-salted bouillon, vegetable if desired, I prefer beef.

finely chop (talking cubes, not larger than 3mm or .125"):
1 large onion (around 200g or .5lb)
2-3 cloves of garlic
3 large carrots (around 500g or 1lb
1 smallish celeriac (same as carrots)
1 large zucchini (carrots again)

dice (5-8mm or .25"):
1 middle-sized aubergine (also 1lb)
3 peppers, preferrably multi-colored (1lb like the carrots, I usually use red, yellow, green)
6-8 peeled San Marzano tomatos, don't have to be too pretty
10 cherry tomatos (set aside), like the San Marzano tomatos, they have to be as ripe as possible

heat in a saucepot (5-6l):
1 tbsp of clarified butter or lard (NOT olive oil. There's a good reason why you should not heat olive oil, at least not if it's extra vergine. Use that for salads...)

Sauté the onions, the garlic and the jalapeños until slightly glassy, then add one cup of wine. Add (in order): peppers, zucchini, aubergine, carrots, celeriac, San Marzano tomatos, add the rest of the wine. Let it heat up again to the simmering point (should take around 10'), then add the bouillon. This is usually the only salt I add, but if you need more, add it now.

Let it simmer for about 15', then add the other spices. After another 15', you can start heating the water for the pasta, add the tomato puree. 10' before you want to eat, add the chopped cherry tomatos.

Serve with the pasta, sprinkle grated cheese (pecorino or parmigiano, to taste) and freshly ground black pepper if you like it spicier.

Buon appetito!

Once I'm back home I will definitely try this; or I may get daring and make this in my trailer at the drilling rig. :) In the absence of fancy tomatoes, will Roma tomatoes work? Those are what I use in my salsa.

As long as they're tasty ;)

I'd be interested in your marinara sauce, too. Spare a recipe?

Best 30minute dish. EVAR!

1 small pack boneless, skinless chicken breast.
1 can cream of mushroom soup
1 pack of frozen broccoli
1 small pack of wide egg noodles
various spices (garlic, salt, onion powder, oregano, pepper)

chunk the chicken breast (cut into bitesize chunks)
brown it in a 12" iron skillet (or other non-stick skillet)
remove from heat, leave juices in the skillet, add the can of soup, season as needed, add frozen broccoli and wide egg noodles. bring to a simmer, add chicken breast back in.

Cover. Let simmer 15min or so, stirring occassionally, until noodles are soft.

Remove from heat, uncover, let stand until sauce thickens.

Enjoy.

edit: You could also substitute rice for the noodles.

Another quickie idea:

Fried Potato Sandwich:

bread (duh)
"new" potatos (also called "baby potatos" and/or "red potatoes")

slice em up (approx .25inch thickness is what I do)

heat up a skillet with half inch or so of vegetable oil until the oil is hot enough for frying.

Fry the slices until they're done. Don't want em super crispy, just.. done.

Make the sandwich (lettuce, tomato, onion, mayo, whatever).

Enjoy.

I've had something pretty much like that chicken dish, break, and yes it's good.

Sorry, tosh, I may have been unclear, I meant that I've been wanting to experiment with a marinara recipe, not that I had. If I ever find a good one I'll let you know, but at some point when it's practical for me to do some real cooking I'll try yours there (living in a hotel and working in a trailer at a drilling rig for another couple months).

So far the only actual original thing I've come up with is that salsa, which is very good, but I have to make sure there's some mild enough to share (I like to make it very hot!).

Ah, I misread (again).

I found this recipe here:

250ml passata di pomodoro
1 cucchiaio prezzemolo tritato
2 spicchi d'aglio
1 cucchiaino di origano
1/2 cipolla
100cc vino bianco secco
un pizzico di zucchero
sale e pepe
olio extravergine di oliva

Soffriggere la cipolla al velo in abbondante olio. Unire il prezzemolo, gli spicchi d'aglio tritati o a meta' e l'origano. Sfumare con il vino. Fare evaporare circa la meta' del liquido a fuoco sostenuto, quindi aggiungere la passata e lo zucchero. Aggiustare di sale e pepe, far addensare e condirve la pasta.

Rough translation:

250ml (1 cup) tomato puree (I'm guessing self-made would be best)
1 tbsp finely chopped parsley
2 cloves of garlic
1 tsp origan
half an onion
100 ml of dry white wine
a pinch of sugar
salt, pepper
olive oil (though I would use clarified butter or lard)

Fry the finely chopped onion in the oil. Add parsley, the finely chopped garlic cloves and the origan, douse with the wine. Reduce to half the volume at medium heat, add the puree and the sugar. Thicken, mix with pasta.

Oddly, no anchovies (though other recipes do mention them). But I guess there are as many recipes as there are households.