Boil the Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve about a cup of the starchy pasta water for later use.

Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Create the Sauce: Add canned crushed tomatoes to the skillet with the sautéed garlic. Season generously with salt and pepper and bring to a gentle simmer for 10-15 minutes.

Combine Pasta and Sauce: Add drained rigatoni to the skillet and gently toss to coat. If the sauce is too thick, stir in reserved pasta water as needed.

Finish with Fresh Basil: Remove the skillet from heat and stir in torn basil leaves. Adjust seasoning if necessary.

Serve and Enjoy: Serve in warm bowls with grated Parmesan cheese and enjoy!