2 cloves of garlic, smashed
1 chile, minced (seeded or not, your choice)
12 ounces of Roma tomatoes, peeled and rough chopped (save all their juices)
About 2 tablespoons of flat-leaf parsley, chopped
Salt to taste
Heat the oil in a sauce pan and cook the garlic and the chili for 1 minute. Be extremely careful not to burn the garlic. (Nothing more nasty in flavor than burned garlic.)
Add the tomatoes and their saved juice. As they cook, break them up with a wooden spoon.
When the tomatoes have finished cooking add the parsley and the salt to taste.
Sever over freshly cooked and drained strengozzi.
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