400 grams spaghetti
500 grams crushed tomatoes
3 cloves garlic, cut to small pieces
3–4 tablespoons extra virgin olive oil
1 teaspoon crushed red pepper flakes
2 tablespoons parsley, chopped
Pecorino cheese, to taste
Salt, to taste
Place pasta in at least one gallon of boiling salted water (add enough salt to make the water taste like a broth). Cook according to package instructions.
While pasta is cooking, place pan over medium heat and introduce olive oil, red pepper flakes and garlic. When the garlic begins to turn color (about one minute), add tomatoes and salt and cook over medium high heat.
When the pasta is finished cooking, drain and place in a bowl. Add sauce and parsley and thoroughly mix. Add pecorino to taste.