Bring a large pot of water to a rolling boil and salt it heavily; the pasta water is the only seasoning the sauce gets later. Add the Rigatoni and cook until it is one minute short of al dente. Smash the Garlic cloves with the flat of a knife and peel them; leave them whole so they flavour the oil without burning. While the water heats, tip the Whole peeled tomatoes into a bowl and crush them with your hands until you have a rough, pulpy sauce with a few lumps left; you want texture, not a purée.

• Rigatoni
• Salt
• Garlic
• Whole peeled tomatoes