Bring a large pot of water to the boil. Salt well and add the spaghetti. Cook until just slighlty underdone.

While the pasta is cooking, gently sauté the garlic along with the parsley stems (and the hot pepper if using) over low heat just a few moments, until the garlic is fragrant and slightly browned around the edges.

Raise the heat and add the tomatoes and let them sauté over moderate flame until they've just begun to wilt. Remove the garlic and parsley stems.

When the pasta is slightly underdone, transfer to the sauté pan with the sauce along with most of the minced parsley and a ladleful of pasta cooking water. Toss until the pasta is fully cooked and the sauce clings nicely to the pasta.

Serve immediately topped with the remaining minced parsely and a drizzle of olive oil.