Tomato Orecchette

In a large, covered pot, bring 2 1/2 liters of water and half a tablespoon of salt to a boil over high heat

Add the orecchette pasta and cook with the pot uncovered until al dente (about five minutes)

Tomato Sauce

In a medium saucepan, combine the peeled tomatoes with their liquid from the can

Add the garlic, parsley, and oil

Season with salt and black pepper to taste

Cover the saucepan and simmer over high heat, stirring occasionally, until the sauce thickens slightly (about seven minutes)

Taste for seasoning

Reduce the heat and simmer for two more minutes with the saucepan covered

Remove the garlic cloves and serve the pasta

Garnish with parsley leaves and, if desired, sprinkle with Parmesan cheese.