Filetto di Pomodoro

This is from a fabulous restaurant in Albany, Cafe Capriccio. incredible and simple.
The best tomatoes to use are called 'San Marzano', from the region around Napoli-- and available in cans. Save your fresh tomatoes for salads. When you want a dish of pasta, there is nothing better than Italian plum tomatoes in the can, on your pantry shelf.

Ingredients:
4 cups San Marzano tomatoes
3 tablespoons olive oil
4 cloves chopped garlic
4 tablespoons chopped fresh basil
salt & pepper to taste
3 tablespoons chopped parsley


Procedure:
Crush the tomatoes with your hands, discard bitter core, skins & seeds
Heat olive oil in a pan for about 30 seconds
Add garlic to the olive oil, sautes for 30 seconds; don't burn the garlic
Add tomatoes, herbs and spices . Simmer uncovered for about 5 minutes--10 minutes tops.
Cook your favorite pasta and toss it in the sauce, leaving a little extra for the top.