STEP 1: Fry the garlic in oil for 2 short minutes. Make sure the garlic does not burn.

STEP 2:  Add the whole peeled canned tomatoes. Rinse the tomato can with ½ cup of water and add that to the pan.

STEP 3:  Crush tomatoes with a fork. Let simmer gently for another 10 to 15 minutes or until the pasta is ready

STEP 4: Put the water to boil in a large pot. When it boils, add the salt, then the pasta.

STEP 5: Add the pasta to the tomato sauce and add 1 cup of reserved pasta water.

Step 6: Let cook on medium-low heat until the pasta is "al dente" (cooked but with some bite). Add chopped parsley.

Shortly before serving, add plenty of chopped parsley, give it a stir, and serve.

STORE: If you have leftovers, store them in the fridge for up to 24 hours.

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RIGATONI ARRABBIATA

This is a simple yet tasty recipe that you can make in just about 20 minutes with simple pantry ingredients.

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