Zesty Penne

2 tablespoons of olive oil
2 large cloves of garlic, finely chopped
1 (28-ounce) can of whole plum tomatoes, the juices reserved
2 or 3 (to your taste) of pepperoncini, seeded and chopped
1/2 teaspoon (or to taste) of crushed red pepper flakes
A pinch of sugar, to taste
Salt, to taste
12 ounces of penne

In a large skillet, heat the oil over medium-heat. And the garlic and cook, stirring constantly, for 2 minutes.

Add the tomatoes and their juices, the pepperoncini, the red pepper flakes, the sugar and the salt.

Bring all to the boil. Crush the tomatoes with the back of a wooden spoon.

Reduce the heat to medium-low and simmer, uncovered, until the sauce is thickened but still chunky. This will take, perhaps, 20 minutes. Stir occasionally to break up the tomatoes.

Meanwhile, cook the pasta until al dente. Drain well.

Transfer the pasta to a large warmed bowl, add the sauce, and toss well.

Serve at once.