Method:

Boil the Pasta: Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook until al dente (usually about 8-10 minutes, depending on the pasta brand). Reserve a cup of pasta water before draining.

Sauté Garlic and Red Pepper Flakes: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté it gently until golden and fragrant, about 2 minutes. Add the red pepper flakes and cook for another 30 seconds.

Cook the Tomatoes: Add the cherry tomatoes (or canned tomatoes) to the skillet and sauté for 4-5 minutes until they break down and form a sauce. You can mash the tomatoes with a spoon if you prefer a smoother consistency.

Combine Pasta and Sauce: Once the pasta is ready and drained, add it to the skillet with the tomato mixture. Toss the pasta, adding reserved pasta water if needed to create a silky sauce that clings to the noodles.

Finish with Cheese and Parsley: Remove the pan from heat and stir in the grated Pecorino Romano. Sprinkle with fresh parsley and serve immediately.

Variations:

Vegetarian: This recipe is naturally vegetarian. If you'd like to make it vegan, substitute Pecorino with a vegan cheese alternative or nutritional yeast.

Gluten-Free: Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.

Add Protein: If you want to add some protein, grilled chicken or shrimp works well with this dish.

Tips:

The quality of the olive oil and cheese really makes a difference in the flavor of this dish. Go for the best you can find.

Make sure not to overcook the garlic; it should be golden, not brown, to avoid bitterness.

Adjust the chili flakes to your heat preference, it’s typically a spicy dish, but you can dial it down or up.