The main thing is fresh tomatoes (or you can use canned if haven't any fresh), garlic, olives, capers. Leave anything out you don't like. I served mine over "designer" pasta ("Mother-in-law's tongue"). I added mushrooms, veggies, wine, and pork. (Also salt, pepper, basil, parsley.) You could add an alternate protein source, or none. But although it was utterly wonderful and seems fancy (cause it's soemthing I've never made before quite like this), it didn't take long.
I dipped the fresh tomatoes in the same water I was boiling for pasta, each for 45 seconds, slid off the skins and chopped them up--the tomatoes, not the skins. Saute the garlic (onions if you like them--I can't eat onions) in olive oil, add any extras (meat, veggies, mushrooms). When they are nearly cooked, if you add them, add the tomatoes, wine, capers, olives, cook a couple minutes and serve over the pasta you've been preparing, YUM YUM! (I fried up a couple pieces of polenta to serve on the side.)