Put the olive oil and garlic in a skillet or sauté pan that can later accommodate the noodles. Turn on the heat to medium and sauté the garlic until it becomes colored a very pale gold.
Add the parsley, stir once or twice, then add the cut-up tomatoes with their juice. Turn the heat down to very low and cook, uncovered, for about 20 minutes, or until the oil separates from the tomato and floats free.
Add salt and a liberal grinding of pepper.
Add the frittata noodles, toss well, cover the pan, turn up the heat to medium, and cook for 2 to 3 minutes, until the noodles are hot.
To make the sauce somewhat sharper, at step 2, above, after putting in the chopped parsley, add 2tablespoons capers. Or, in addition to the capers, put in at the same time 3 flat anchovy fillets chopped fine.