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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Courtesy of Fratelli Briganti, Florence, Italy