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Penne rigati is available at some supermarkets and most Italian delis.
1. Smash garlic cloves with heel of hand. Remove skin.
2. Heat oil in a large saucepan over a medium heat. Add garlic and cook for 2 minutes or until lightly golden. Add tomatoes, bring to the boil, then reduce to a simmer. Cook, uncovered, for 5 minutes. Stir in sugar and basil and cook for a further 1 minute. Season and remove any large pieces of garlic.
3. Meanwhile, cook pasta in a large saucepan of boiling salted water, following pack instructions or until al dente.4. Drain pasta, add to tomato sauce and toss to coat. Serve.