Pennette alla Carrettiera

Two updates in one day?  I knowww.  But I'm a little behind on my crafting and cooking.
I recently made this dish for my parents, and with a salad and some bread, it was a fan favorite.

Carrettiera is a spicy tomato sauce that can go on whatever pasta you would like.  I put it over mini penne noodles.

You'll need:
About a pound of pasta
6 large ripe tomatoes (I used Roma)
A clove of garlic (don't cheat!  use fresh garlic)
4 T. EVOO
a pinch of chili flakes (I used more so it would be a little spicier)
4 T. of Pecorino Romano cheese
15 leaves of basil
Salt

Chop and grate.  Chop those tomatoes, garlic and thinly slice the basil.  Grate the cheese so you'll be ready to go later.
Heat the olive oil in a large pan on the stove.  Once it's warm, add the garlic and chili flakes and brown the garlic.
Add the tomatoes and a lot of salt and then let it cook until it's just a thin sauce.  This will take a while, but it's worth it!  To make it go a little faster, keep mashing those tomatoes with a wooden spoon as you stir.
Add in the basil (keep a few out if you want to garnish it!) and cook another few minutes.  This is the right point to taste the sauce and see if it needs more salt or spice.
Partially cook the pasta, but before it is al dente (only slightly chewy), strain it and cook it with the sauce.  When it's completely cooked, mix in your pecorino and plate it!
Here's what the sauce should look like:

Buon appetito!