From The Herbfarm Cookbook - spicy, hearty, and easy. The fresh herbs make all the difference.
-3 cloves garlic, finely chopped
-2 lbs. very ripe tomatoes, peeled, seeded and coarsely chopped (about 3 cups) or one 28 oz. can plum tomatoes, coarsely chopped, with their juice. Unless you can get really good fresh tomatoes, it's best to use a good brand of canned tomatoes.
-1/2 to 1 tsp. dried red pepper flakes
-1 T. finely chopped fresh rosemary
-1/2 cup coarsely chopped fresh flat-leaf parsley
-3 T. coarsely chopped fresh Greek oregano
-12 oz. dried penne or spaghetti or rotini
-1/4 cup freshly grated Parmesan cheese
Heat olive oil in a large skillet. Add the garlic and cook, stirring constantly, until it loses its raw fragrance but is not browned, 1 to 2 minutes. Add the tomatoes, red pepper, rosemary and 1/2 tsp. salt. Bring the sauce to a boil and cook uncovered at a steady, gentle boil until most of the liquid evaporates and the sauce is quite thick, about 15 minutes. Stir occasionally, mashing any large pieces of tomato. Stir in the parsley and oregano.
Cook the pasta in a big pot of boiling, salted water. Drain, add to the skillet of sauce, sprinkle with the cheese and toss to coat evenly. Serve in warmed shallow bowls.