Open the canned tomatoes. If you like your pasta sauce chunky, crush the tomatoes by hand and set aside in a bowl. If you prefer it smooth, purée it with an immersion blender for a few seconds instead.
Peel the garlic. Mince it into small, equally-sized pieces on your cutting board using a chef's knife.
Cook the penne
Generously salt your pot of water, making it taste like the sea. Bring it to a rolling boil over high heat (which should take you 10-15 minutes).
When the water is boiling aggressively and vigorously, add the penne rigate to the pot. Give them a quick stir and let them cook for 2-3 minutes less than the recommended time in the instructions on the package.
Make the sauce
Bring your saucepan to medium heat. Sauté the minced garlic in olive oil for 30 seconds or until it releases its aroma into the air of your kitchen.
Add the tomatoes to the pan, season the sauce with a pinch of sea salt, and let it simmer, stirring occasionally.
Toss the penne with the sauce
Transfer the penne to the pan and toss them with the sauce until they're coated with it.
Cook, stirring gently and occasionally, for 60-90 seconds. Take off the heat.
Plate the pasta
Plate the penne pasta, making sure that there's plenty of sauce on each plate.
Grate some Parmigiano-Reggiano cheese on top of each and serve.