Ingredients :

• 12 oz rigatoni pasta
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 teaspoon red pepper flakes
• 1 can (28 oz) whole peeled plum tomatoes, crushed by hand
• Salt to taste
• 2 tablespoons fresh Italian parsley, chopped

Method :

1. Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente.
2. Meanwhile, heat the extra virgin olive oil in a large skillet over medium heat.
3. Add the sliced garlic and red pepper flakes, cooking for 1 to 2 minutes until the garlic is fragrant and golden, but not burned.
4. Pour in the crushed plum tomatoes and season with a pinch of salt.
5. Simmer the sauce gently over medium-low heat for 10 to 12 minutes, stirring occasionally, until slightly thickened.
6. Drain the pasta, reserving 1/2 cup of pasta water.
7. Add the pasta and chopped parsley to the skillet, tossing to coat well and adding a splash of reserved pasta water if needed to loosen the sauce.
8. Serve immediately, garnished with additional parsley if desired.

Recipe Notes :

Chef Pro Tip: Cook the garlic gently to infuse the oil without burning it, which makes the sauce bitter. Variation: Sauté fresh cherry tomatoes with the garlic for added texture and sweetness. Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.