1-First, bring a large pot of salted water to a boil and cook the 1 pound (about 450 grams) of penne rigate pasta until it’s tender, which usually takes about 10 minutes. Drain it and set it aside so it doesn’t stick. While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat.

2-Next, add the 3 cloves of minced garlic and 1/4 teaspoon of crushed red pepper flakes to the oil, sautéing for 1-2 minutes until fragrant. This step infuses the oil with flavor, but be careful not to brown the garlic. Then, stir in the one 28-ounce can of whole tomatoes or 1 ½ cups of fresh chopped tomatoes along with 2 tablespoons of tomato paste, letting it simmer for about 15 minutes to thicken.

3-After that, mix in the 6 chopped basil leaves and 1/3 cup of chopped parsley for a burst of freshness. Combine the cooked pasta with the sauce, tossing everything together until it’s evenly coated. Finally, finish with 1/2 cup of freshly grated parmesan or pecorino cheese, season to taste, and serve it hot for the best experience.