28ounces (1 large can)(800grams)whole peeled tomatoes+ ½ cup water to rinse can
1teaspoonsaltor more to taste
3tablespoonsflat-leaf parsleychopped
For the Pasta
12ounces(340grams)rigatoni
¾gallon(3liters)water
1½tablespoons(21grams)sea saltfor the pasta water
Warm 3 tablespoons extra virgin olive oil in a large skillet, then add 3 cloves garlic (pressed or minced) and ¼ teaspoon red pepper flakesFry on low heat for about a minute without burning it.
Add 28 ounces (1 large can) whole peeled tomatoes, rinse the can with ½ cup of water, and add it to the pan.Season with 1 teaspoon salt, crush the tomatoes with a fork and simmer on medium heat for 15 minutes.
In the meantime, boil the pasta in plenty of salted boiling water per package instructions minus 3 minutes.
Reserve two cups of pasta cooking water, drain the pasta, and add it to the sauce. Add 1 cup of reserved pasta water.
Finish cooking the pasta in the sauce stirring and adding more pasta water if necessary.Shortly before turning the heat off, add 3 tablespoons flat-leaf parsley (chopped).
When the pasta is "al dente" (with a bite), turn the heat off and serve immediately.