8-10Roma tomatoes, diced or good quality Italian diced canned tomatoes like Mutti or San Marzano.
handful of cherry tomatoes (optional)
2garlic cloves, minced
1/4tspred pepper flakes
fresh basil, several leaves torn, or 1/4 cup fresh Italian Parsley chopped (If you only have dried, add about 1/2 teaspoon of basil, parsley, or a combination of both)
2tbspextra virgin olive oil plus more for drizzling while plating
salt and pepper to taste and salt for the pasta water
1cupreserved pasta water or more if needed
Parmesan cheese for serving
Instructions
Bring a salted pot of water to a boil and add your pasta.
While the pasta is cooking, heat the olive oil to medium in a large skillet. Add the red pepper flakes, cook about a minute, then add the garlic. Stirring constantly add the garlic and do not allow the garlic to brown. Reduce the heat if you need to. After about a minute, add the tomatoes and cook until the tomatoes are broken up and a sauce has formed. Salt and pepper to taste.
Remove the pasta from pot with tongs or a spider and add to the sauce in the skillet, tossing with tongs and adding a little pasta water at a time as needed to make a nice sauce.
Check for salt and add your fresh herbs. Toss then serve in bowls or on plates drizzled with a little extra virgin olive oil and grated or shaved Parmesan cheese. Enjoy!