1/2 c. olive oil
8 cloves garlic, crushed
2 (16 oz.) cans whole Italian tomatoes with liquid
1/2 tsp. red pepper flakes
1 1/2 c. chopped fresh parsley
Salt and pepper to taste

Heat oil in Dutch oven; saute garlic until translucent. Add tomatoes with liquid, 1 cup parsley, and pepper flakes. Cook partially covered over medium low heat, stirring occasionally and breaking up tomatoes for 1 - 1 1/2 hours or until sauce is very thick. Discard garlic; add remaining parsley and pour over cooked macaroni. Garnish with grated cheese.