b'Fillet of Tomatoes Pasta Pasta al Filetto di PomodoriNICK STELLINOServes 4 to 63 quarts water, for cooking the pasta (salt optional)1 28-ounce can peeled Italian tomatoes (See Chefs Tip.)4 tablespoons Pompeian Extra Virgin Olive Oil5 garlic cloves, slicedB iteaspoon red pepper flakesW teaspoon salt, plus additional to tasteW teaspoon black pepperBi teaspoon dried oregano10 leaves fresh basil, chopped, or 1 teaspoon dried1 pound DaVinci spaghetti3 tablespoons grated Romano cheeseIn a large stockpot, bring the water, with or without the optional salt, to a boil.Strain the tomatoes, reserving the juice separately. Break the tomatoes into small pieces.Pour the oil into a large saut pan set on medium-high heat and cook the garlic and red pepper flakes for 3 minutes. Add the tomato pieces, shaking the pan gently to reduce the oil splatter, and cook for 3 minutes. Add the salt, black pepper, oregano and basil, and cook, stirring occasionally, for 2 minutes. Add the reserved tomato juice, bring to a boil, and simmer for 5 minutes. Add salt to taste.Cook the pasta according to the package directions until just tender. Drain the pasta well and return it to the pot.Add the sauce to the pasta, stirring continuously to ensure even coating, and cook for 3 to 5 minutes over medium heat. Turn off the heat, add the cheese, and toss until its distributed evenly.chefs tip: I think Italian canned tomatoes are far superior to anything else on the market. Theyre usually picked and canned when theyre ripe and at the peak of flavor. The result is much sweeter than that produced by their American counterparts. Look for them in an Italian delicatessen.CHEF STELLINOS SUGGESTED WINE PAIRING:Elements by Artesa Merlot34'