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Ingredients
  • ¼ cup extra-virgin olive oil
  • 2 to 4 garlic cloves, lightly crushed
  • ½ teaspoon red pepper flakes, (or to taste)
  • 1 (28-ounce) can whole tomatoes, hand-crushed or coarsely chopped, plus the juice from the can
  • ½ teaspoon fine salt (or to taste)
  • ¼ cup finely chopped fresh flat-leaf parsley
  • 1 pound penne pasta
  • Freshly grated Pecorino or Parmigiano cheese (optional)
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