1 Cup olive oil
2 ½ Cups crushed red pepper flakes
6 medium tomatoes
6 garlic cloves crushed
1 Tbsp dried oregano
1 Cup loosely packed fresh basil leaves
coarse salt
1 lb pasta (angel or vermicelli)
parmesan cheese, for serving

Make chile oil: Stir together ½ cup oil and 2 teaspoons re pepper flakes. Let stand at room temp at least 2 hours.
Make sauce: Core tomatoes and tear into bite–size pieces directly into a serving bowl. Add garlic, remaining ½ teaspoon flakes, the oregano, basil, 1 ½ teaspoons salt, and remaining ½ cup oil. Lightly crush together using a wooden spoon. Let stand at room temp 1 — 8 hours.
Bring a large pot of water to a boil, add salt to taste. Add pasta, cook until al dente. Drain. Add hot pasta to tomato mixture. Discard garlic cloves. Serve with parmesan cheese and drizzle with chile oil.