3teaspoonsgarlicfinely minced (use fresh, not the jarred; trust me)
1 - 1 1/2teaspoonsred pepper flakesuse less if you don't like spicy
128-ouncecan plum tomatoes
8ouncespastapenne or ziti preferred
Sauté the garlic and red pepper in the olive oil for about 3 minutes; do not brown the garlic!
Use a blender to puree the tomatoes. (I use a hand blender right in the can and leave them slightly on the chunky side.) Stir the tomatoes into the garlic mixture. Simmer, stirring, until the sauce is slightly reduced and thickened, about 20 minutes. Season with salt to taste.
While the sauce is simmering, cook the pasta in plenty of boiling salted water until al dente, about 10 minutes; drain. Toss with the sauce and cook for a couple minutes more. Sprinkle with parsley and serve with a good crusty bread. Serves 4.
Each serving counts as 7 points on Weight Watchers Freestyle program.