Ingredients
1/3 cup olive oil
6 garlic cloves, slightly crushed
1 16 ounce can whole tomatoes (undrained)
1 cup chopped fresh parsley
1/4 teaspoon dried red pepper flakes
salt and freshly ground pepper
1/2 pound penna pasta, freshly cooked
freshly grated parmesan cheese
Preparation
Cook oil and garlic in heavy large skillet over medium-high heat until garlic begins to sizzle. Stir in tomatoes with liquid, 3/4 cup pars;ey and red pepper flakes, breaking up tomatoes with spoon. Season with slat and pepper. Reduce heat to medium-low. Cover partially and cook until tomatoes are thick and puply, stirring occasionally about 1 hour and 15 minutes.
Discard garlic. Mix in remaining parsley. Pour sauce over pasta and toss well. Sprinkle with parmesan cheese and serve.
