Mario Unclogged: Spaghetti Al Pomodoro

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1 pound spaghetti

4 tablespoons extra virgin olive oil

4 cloves garlic, peeled and sliced thin

1 teaspoon hot chili flakes

2 pints of Sungold Cherry tomatoes (or 3 cups of chopped fresh tomatoes and their juices)

20 leaves fresh basil, cut into fine slivers (chiffonade)

1/2 cup freshly grated pecorino

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