1. Finely cut the garlic teeth.
2. Roughly cut the tomatoes.
3. Put to heat at the same time the olive oil and the water of the pasta (in 2 different containers, of course!).
4. When the oil has heated, brown the garlic and add the cayenne pepper. The chili can be removed after 1 or 2 minutes (for fragile stomachs). Keep it on fire. Incorporate the tomatoes, salt to taste, and add in order the parsley and the pinch of sugar. Crush the tomatoes with a wooden spoon. This should not cook for more than 10 - 15 minutes.
5. Meanwhile, put the penne in the boiling water (salty) and cook the necessary time.
6. Once the pasta is cooked, pour over the sauce into the cooking container and mix over low heat.
7. Add a drizzle of oil when serving and (true) grated Parmesan cheese. Yum-Yum.