1- 25 oz. can quality imported Italian plum tomato
4 medium sized freshly peeled garlic cloves (brushed just before use)
2 tsp. of quality extra virgin olive oil
3 level tsp. kosher salt (no substitutions)
1/8 tsp. fresh ground black pepper (grind just before use)
4 medium sized fresh basil leaves (roll them together and thinly slice the tube of basil)
2 tsp. fresh grated parmigiano
½ lb. of barella penne
½ gallon boiling water with 2
tbs. kosher salt.

Heat oil and garlic slowly together until lightly golden --add can of tomatoes --bring to a boil then simmer for 2 minutes --puree with hand blender or a whisk --add half the salt and pepper and cook 2 more minutes --let rest while you cook the pasta. Easy so Far! Freeze half of the sauce for another time.

Add penne to boiling water and don't forget the salt (that's like forgetting the tomato sauce for your pasta). Make sure you stir the pasta right away so it does not stick and always use a wooden spoon for both pasta and sauce for two reasons: (1) you will tasted the metal in the food and (2) when the tomato on the wooden spoon washed off in the pasta water, it adds to the taste of the pasta.

Now check the pasta, you take one out of the water and cut it in half and you should see just a little white ring in the center of the pasta. Then strain water leaving a little water in the tubes of pasta. Add the sauce. Cook the pasta in the sauce (very important to achieve true Italian taste). Add the rest of the salt and pepper, basil, and the parmigiano mix and serve. For added spice, add one fresh hot pepper to the dish.