4 tablespoons Sierra olive oil
4 to 6 cloves garlic, thinly sliced
1/8 teaspoon dried red pepper, or to taste
4 large (or about 2 lbs.) garden tomatoes, any kind, diced
1/4 cup fresh basil, coarsely chopped, plus more for garnish
salt and pepper to taste
grated Parmesan or aged Pecorino, if desired
1 lb. spaghetti

Put a pot with salted water on high heat for the spaghetti while you make the sauce: the sauce should be done before the water boils.
Over medium, heat the olive oil in a large frying pan. Add the sliced garlic
(we prefer the larger amount) and saute gently until golden brown. Do not let
it get too dark. Add the red pepper and the tomatoes (be sure to include all the juice).

Cook 5 to 10 minutes until some of the liquid evaporates. Season with salt and
freshly-ground black pepper. Add the chopped basil and cook for a few more
minutes to blend the flavors.

After the spaghetti is cooked and drained, put back in the pot and add several spoon- fulls of sauce to coat the pasta. Portion out into four bowls and top with the rest of the sauce; add more basil and cheese if desired. Serves four.