In a skillet, over low heat, heat the oil. Add garlic and red pepper to taste. Saute, stirring constantly, until garlic begines to brown slightly. In a blender or food processor, pulse tomatoes and juice until smooth. Stir into skillet. Add salt. Simmer over low heat, stir occasionally, until sauce is slightly thickened, for about 20 minutes. Toss cooked pasta with sauce and serve sprinkled with parsley.