Fusilli With Spicy Tomato Sauce and Ricotta Salata

• 2 tablespoons extra virgin olive oil
• 3 medium garlic cloves, minced
• 1 teaspoon hot red pepper flakes (to taste)
• 1 (28 ounce) can whole tomatoes, drained and coarsely chopped
• salt
• 1 lb fusilli
• 6 ounces ricotta salata cheese, shredded in a food processor (or on the large holes of a box grated, about 1 1/2 c.)

1. Bring 4 quarts water to a boil in a large pot for cooking the pasta.
2. Heat the oil in a large skillet.
3. Add in the garlic and hot red pepper flakes; saute over medium heat until the garlic is golden, about 2 minutes.
4. Add the tomatoes and simmer, occasionally using a wooden spoon to break apart the tomatoes, until the sauce thickens, about 10 minutes.
5. Adjust the seasonings.
6. When the water comes to a boil, add salt to taste and the fusilli.
7. Cook until al dente and then drain.
8. Toss the fusilli with the tomato sauce and ricotta salata.
9. Mix until the cheese softens slightly, about 30 seconds.
10. Divide among individual bowls and serve immediately.

extra virgin olive oil, garlic, hot red pepper, tomatoes, salt, fusilli, ricotta salata cheese

Taken from www.food.com/recipe/fusilli-with-spicy-tomato-sauce-and-ricotta-salata-481739 (may not work)