In a large saucepan, cook the garlic and red pepper flakes in the olive oil over medium-low heat. Cook, stirring, until the garlic is softened. Cool oil and transfer to a glass jar with a tight-fitting lid. Chill oil mixture 4 hours or overnight to enhance the flavor.
When ready to prepare the sauce, heat the oil mixture over moderate heat in a medium sucepan until the garlic just begins to sizzle. Stir in the tomatoes with juice and tomatoes with puree, salt and sugar. Simmer 20 minutes. Stir in basil and cook, stirring, occasionally, 5 minutes. Serve over 1 1/2 pounds hot, cooked pasta. Sprinkle with the parsley and Pecorino Romano cheese.
I used plain old parmesan and it was sooooo good!
From: Michelle DeWitt,email@example.com
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