Preparation:

1. In a large covered pot, heat a gallon of water with a tablespoon of salt to a boil. When it boils, add the pasta, stir well and cover until it returns to the boil. Uncover and boil until just tender to the bite (al dente) all the way through. 
2. Meanwhile, make the sauce. In a skillet (with a lid) large enough to hold the pasta later on, heat the oil over medium-high heat. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the red pepper flakes, and cook, stirring, 30 seconds. Add the tomatoes and salt to taste. Simmer just until the sauce thickens and darkens slightly.
3. Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover and cook 1 minute. Taste for salt. Add the parsley, and toss until evenly coated. Serve immediately.
Per Serving: 376 Calories (24.8% from fat); 10g Fat (1g Sat, 7g Mono, 1g Poly); 10g Protein; 60g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 238mg Sodium.  Food Exchanges: 3 1/2 Grain (Starch); 1/2 Vegetable; 2 Fat.