- 12 oz pasta of your choice, I used spaghetti
- 8-10 Roma tomatoes, diced or good quality Italian diced canned tomatoes like Mutti or San Marzano.
- handful of cherry tomatoes (optional)
- 2 garlic cloves, minced
- 1/4 tsp red 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)
- 2 tbsp extra virgin olive oil plus more for drizzling while plating
- salt and pepper to taste and salt for the pasta water
- 1 cup reserved pasta water or more if needed
- Parmesan cheese for serving
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!