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This quick sauce is traditionally served over Pici, a traditional Tuscan Pasta, made without eggs. You can use your favorite pasta.

 

4 cloves Garlic
Extra Virgin Olive Oil 
28 ounce can Whole Peeled tomatoes
Peperoncino (crushed red pepper flakes)
Pecorino Romano cheese

8 ounces pasta cooked to al dente stage

 

Thinly film the surface of a large sauté pan with Extra Virgin Olive Oil. Crush the garlic, peel and finely chop. Heat pan and cook garlic until fragrant. Break tomatoes up with your hands and add to pan. Let simmer for 10-15 minutes. Add some of the pasta cooking liquid and the crushed red pepper to taste. 

 

Pour over pasta and garnish with grated Pecorino cheese. 

 

Recipe adapted to the American Kitchen by Barbara Seelig Brown, courtesy of Chef Luisa from Arte e Cucina Cooking School.