Nick's friend Ryan shared this recipe with me, it turned out really delicious and added a nice spice to an already familiar sauce. I do love fresh tomato pasta sauces over pre-fabricated sauces, it makes the flavor so fresh and genuine, always worth the extra effort.
1/2 cup olive oil
2 tbsp minced garlic (6 cloves)
4 pints cherry tomatoes or 6-8 cups chopped roma tomatoes
18 basil leaves, julienned
2 tbsp fresh chopped parsley
2 tsp chopped fresh thyme
1 tsp black pepper
1/2 tsp crushed red pepper flakes
1 1/2 cups fresh grated Parmesan cheese
1 large handful fresh spinach leaves, julienned
1/2 lb cooked thin spaghetti or capellini, not rinsed
1. Heat olive oil in a large saute pan. Add garlic and cook on Medium heat for 30 seconds.