• Bring a large pot of water to a boil.

  Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
• Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot.

  Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it!

  Add the red pepper flakes and cook for 30 seconds more.

  Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil.

  Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
• Add the drained pasta to the garlic sauce and toss.

  Off the heat, add the parsley and Parmesan and toss well.

  Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. T

  aste for seasoning and serve warm with extra Parmesan on the side.

For the shrimp (optional)

• Rinse and pat dry the shrimp. Season with salt and pepper.

  In a separate pan, heat some olive oil. Saute the shrimp until it has just turned pink-- about 3 minutes. Set aside.

  Saute the tomatoes (if using) in the oil until they being to soften and "pop".

  Add to the finished pasta.