3-4 San Marzano tomatoes (or plum) per person,diced
2-3 cloves garlic (total) (I prefer more.)
1 cup Italian parsley (for 4 servings)
red pepper to taste
Saute garlic in olive oil until light golden brown. Add tomatoes and keep at simmer until desired consistency (This isn't meant to be very liquid, but you can stop at any point.). You will want to actually sear the tomatoes a little. Add red pepper to taste. Add parsley when finishe'd . Toss with penne and serve. If you cut the tomatoes and garlic first and then start the pasta, the sauce and pasta should be ready about the same time.