1 lb. macaroni (Penne preferred)
2 (28 oz.) cans Italian plum tomatoes
1/2 (4 oz.) can green chilies (med. hot)
1/4 c. good olive oil
1 tsp. chopped fresh basil
Salt and pepper to taste
1 lg. clove garlic

Cook macaroni according to directions - al dente. Meanwhile, heat large skillet and rub clove of garlic over bottom thoroughly; discard garlic. Drain tomatoes; set liquid aside (for use at another time). Squeeze tomatoes. Chop chilies. Place oil in bottom of skillet; heat. Add tomatoes, chilies, salt, pepper, and basil. Cook for 20 to 25 minutes. Taste and adjust seasonings. If too tart, add pinch of sugar. Pour over hot cooked penne and serve.