• 3-4 San Marzano tomatoes (or plum) per person,diced
  
• 2-3 cloves garlic (total) (I prefer more.)
  
• olive oil
  
• 1 cup Italian parsley (for 4 servings)
  
• red pepper to taste
  
• penne
  

Saute garlic in olive oil until light golden brown. Add
tomatoes and keep at simmer until desired consistency (This
isn't meant to be very liquid, but you can stop at any
point.). You will want to actually sear the tomatoes a
little. Add red pepper to taste. Add parsley when finished
. Toss with penne and serve. If you cut the tomatoes and
garlic first and then start the pasta, the sauce and
pasta should be ready about the same time.

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