Pasta Pomodorini - EVOO, Tomatoes, Herbs & Spice! Recipe

Directions:

1. Bring a large pot of salted water to a boil over high heat.
2. Add pasta and cook al dente according to package directions.
3. While pasta is cooking, heat 1/4 C olive oil in a large skillet over moderate heat.
4. Add the garlic and cook until the garlic pieces are golden brown and crisp. Stirring constantly. Careful not to burn.
5. Add the red chili flakes, cook for 30 seconds
6. Raise the heat slightly and add the tomatoes. Simmer briskly to soften the tomatoes and thicken the juices, about 3 minutes. Season with salt. At this point I added more olive oil.
7. When the pasta is al dente, scoop out 1/2 cup of pasta water and set aside.
8. Drain the pasta and add to the tomato mixture. Toss to coat. Add the pasta water to thin the sauce and pasta. *I use approximately 1/4 cup, but this amount can vary. You may decide not to use any.
9. Transfer to a warmed serving dish and sprinkle with parmesan-regiano cheese.
10. Drizzle with olive oil, if desired.
11. Serve immediately with a salad, crusty bread and WINE!