1/4-1/2tspred pepper flakes, depending on how spicy you prefer
2Tbspminced fresh flat leaf parsley
1 1/2-2poundsripe plum tomatoes, seeded and chopped
salt to taste
1lbdried penne pasta
1/4cupparmesan cheese, grated (plus additional to top)
2Tbspromano cheese, grated
Bring a pot of salted water to boil for the penne pasta. Cook al dente according to package directions. Drain pasta and reserve 1/4 cup of the pasta water.
In a large pot over medium heat, warm the olive oil. Add the garlic and red pepper flakes and saute for 1 minute to release the garlic's fragrance. Add 1 Tbsp parsley and cook for a few seconds then add tomatoes. Raise the heat to medium-high and simmer briskly, stirring often, until the tomatoes break down and form a sauce, about 15 minutes. Add water as necessary to thin the sauce and keep it from sticking. Season with salt. Remove from the heat.
Add pasta to pot with sauce and toss. Add cheeses and toss again. Add pasta water if needed to thin the sauce. Top with additional cheese if needed and top with remaining parsley.
Modified from Williams-Sonoma Classic Pasta at Home, 1998