Spaghetti aglio, olio e pomodoro

• leaves from 1 small bunch flat-leaf parsley
• 3 garlic cloves
• 4

Chop together finely the parsley leaves and garlic cloves. Put them in a pan with the oil and chile and sauté over medium heat for a couple of minutes. Add the tomatoes, season with salt, and cook the sauce for about 20 minutes over a lively flame, mashing the tomatoes with a fork as needed to break them up. Discard the garlic and chile.

Drop the spaghetti into about