For the sauce- Using a small knife, peel the skins off the tomatoes. Chop the tomatoes by hand and drain in a colander.
Combine the olive oil, garlic and some salt in a bowl. Mix together and let the mixture sit for 1 hour.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and plate the pasta. Heat the tomato mixture in a pan for just a couple of minutes until it becomes warm, not cooked.
To plate- Pour the tomato mixture over the pasta and garnish with the Parmesan, some crushed red pepper flakes and a drizzle of olive oil.
Professional Recipe- This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Fratelli Briganti, Florence, Italy