Use mezze penne rigate (preferably short, but use what you have). Bring a large pot of water to a boil.

Peel 1 small garlic clove and sauté it in a large skillet with olive oil. Be careful not to burn the garlic, or the sauce will taste bitter. Add the tomato purée (check the label to make sure it contains only tomatoes and salt; avoid those with citric acid, as they are made from concentrate or lower-quality tomatoes).

Pour the tomato purée into the skillet and mix with the garlic-infused oil. Add two anchovy fillets (without the oil). Let them melt into the sauce, adding a ladleful of the pasta cooking water—add a second ladle if needed. The sauce should stay smooth and velvety. Add a few fresh basil leaves and some red pepper flakes if you like. Simmer over low heat.

When the sauce is ready, turn off the heat. Once the pasta water is boiling, add the mezze penne and cook until al dente. This is important because you'll finish the pasta in the skillet over medium heat for about two minutes. Remove from heat and serve immediately with a chilled glass of white wine.