1/4 cup olive oil
3 garlic cloves, finely chopped
1 can (28 ounces) diced tomatoes with juices
1 1/2 tablespoons chopped fresh oregano or 1 teaspoon dried
kosher salt
1 pound rigatoni (traditional or white whole wheat)
chopped fresh basil (optional)
Heat the oil in a heavy large pot over medium heat. Add garlic. Sauté until fragrant, about 1 minute. Add the
tomatoes and oregano. Season lightly with salt. Reduce heat to low. Simmer until slightly thickened, about 15
minutes. Keep warm over low heat.
Cook pasta in a large pot of boiling, salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
Add pasta to sauce. Toss, adding some of cooking liquid if mixture looks dry. Add basil. Toss. Serve.

Robin Davis