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 pepper
1/2 pound penna pasta freshly cooked
freshly grated parmesam 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 parsley and red pepper flakes, breaking up tomatoes with spoon. Season with slat and pepper. Reduce heat to medium low. Cover partially and cook intil tomatoes are thick and pulpy, stirring occasionally about 1 hour 15 minutes.
Discard garlic. Min in remaining parsley. Pour sauce over pasta and toss well. Sprinkle with parmesan cheese and serve.
