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Ingredients (makes 4 servings):
Stir continually and if it gets too brown, it will be better.
Heat a gallon of water with a tablespoon of salt until it boils. Add the pasta, stir well, and cover until it returns to a boil. Then uncover and let boil until just tender to the bite all the way through.
Meanwhile, in a large skillet with a lid, heat the oil over medium-high heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the red pepper flakes and cook, stirring, about 30 seconds. Add the tomatoes and salt to taste. Simmer just until the sauce thickens and darkens.
Drain the pasta in a colander, reserving a cup cooking water. Add the drained pasta to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly.
Cover and cook 1 minute. Taste for salt. Add the parsley, and toss until evenly coated.
Serve immediately.
James Beard Award nomination in 2008, MARK STRAUSMAN is a native New Yorker. His 30+ years career started in 1988 with the opening of icon restaurants like Sapore di Mare in East Hampton, New York and Coco Pazzo on Manhattan’s Upper East Side. Freds Executive Chef Since 1994, including Barneys New York Madison Avenue flagship store, then Scottsdale, Chicago, and Dallas and lately Barneys NY Downtown. Guest appearances on Late Show with David Letterman, Late Night with Conan O’Brien, CNN, The Today Show, The CBS Early Show, regular guest on Martha Stewart Living, and numerous programs on The Food Network. Mark is the author of three cookbooks, all of which received starred reviews in Publishers Weekly. “The Campagna Table”, “ Two Meatballs in the Italian Kitchen”, co-authored with Pino Luongo, and “Freds at Barneys Cookbook”.