• 3/4 cup virgin olive oil
• 2 small garlic cloves, halved
• 1 1/2 lbs ripe plum tomatoes - peeled, seeded and quartered (or 35oz can Italian peeled tomatoes, drained, halved and drained again)
• 2 tsps dried parsley flakes
• 3/4 tsp salt
• 1/2 lb small shrimp (optional)
• 6 to 8 large mushrooms, thinly sliced (optional)
• 3 tbsps good olive oil (optional)

1. In large skillet, heat oil.
2. Add garlic; cook over medium heat about 3 minutes.
3. Discard garlic.
4. Add tomatoes to hot oil and simmer 7 to 10 minutes.
5. Sauce should not be smooth.
6. Stir in parsley flakes and salt just before serving.
7. Makes enough for 1lb of pasta.

Variations: For shrimp sauce, rinse shrimp and pat dry. Add to sauce and cook, stirring about 2 minutes or until opaque. For mushroom sauce, saute mushrooms in oil over high heat 5 minutes or until browned; add to sauce.