Step 1

Bring a large pot of water to a boil; season with Salt (to taste).

Step 2

Sauté Garlic (1 clove) and Crushed Red Pepper Flakes (1 teaspoon) with Extra-Virgin Olive Oil (3 tablespoon) in a large skillet over medium heat for 1-2 minutes, or until slightly golden and fragrant.

Step 3

Stir in Canned Whole Peeled Tomatoes (14 ounce) and bring to a boil; simmer for 5 minutes.

Step 4

Season with Salt (to taste) and remove the skillet from heat.

Step 5

Cook Penne Pasta (1/2 box) according to package directions.

Step 6

Drain pasta; reserve ¾ cup of pasta cooking water.

Step 7

Add pasta and pasta cooking water to the tomato sauce; toss over medium heat until pasta is well coated.

Step 8

Stir in remaining Extra-Virgin Olive Oil (1 tablespoon), Romano Cheese (1/4 cup), and Italian Flat-Leaf Parsley (1/2 tablespoon) before serving.