Penne arrabbiata - Penne all arrabbiata

1/4 cup extra-virgin olive oil
3 large garlic cloves, minced
1 can (28 ounces) Italian tomatoes with their juice, chopped
1 or 2 dried hot red chilies, broken into pieces, or 1 teaspoon hot red
pepper flakes, to taste
Salt, to taste
6 quarts water
1 pound penne or other short round pasta
2 tablespoons chopped parsley, for garnish
Heat oil in a heavy saucepan over medium-high heat and saute garlic,
stirring constantly, until it is just beginning to turn golden, about 6
minutes.
Add tomatoes and chilies, reduce heat to medium-low, and continue cooking
until tomatoes are soft but not pureed, about 20 minutes.
Remove from heat; taste for seasoning. Add more salt, if necessary.
Cook pasta. Drain thoroughly; turn into a warm serving bowl. Pour sauce
over; mix well. Serve immediately with parsley.