Cook the penne pasta according to package instructions until al dente. Drain well and save 1/3 cup of the cooking water.

Heat 4 tablespoons of olive oil over medium flame in a large pan. Add in the garlic and red pepper powder and stir until the garlic is golden and soft.

Add in the tomatoes, oregano and salt. When the tomato mixture starts boiling, reduce the heat and cook until it starts to thicken. Stir occasionally.

Transfer the pasta to the tomato mixture along with the reserved 1/3 cup of boiling water. Add in 2 tablespoons of olive oil and parsley and mix well. Flavor with salt.

To serve, place the penne in a deep serving dish and sprinkle with parmesan cheese.