Put extra virgin olive oil in a pan, the cloves of crushed garlic (if you prefer a stronger flavor chop finely) and pepper and put on very slow heat. Cook a few minutes, stirring constantly, garlic must not color, 's must not burn garlic . At this point, if you have time you can also turn off and let it rest for a while ', so the extra virgin olive oil is well flavored . Add the tomato sauce and cook fifteen minutes , controlled at the end of salt. Meanwhile, cook pasta, drain and season with the sauce. Before serving, spread over the chopped parsley, and accompanied with pecorino romano or parmesan cheese.
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