1/2 c. virgin olive oil
2 garlic cloves, peel, chop & cross section
2 c. canned tomatoes in heavy puree
1 c. fresh basil
2 c. loosely packed fresh Italian parsley leaves
1 tsp. Kosher salt
1 lb. rigatoni
8 tbsp. (1/2 to 1 stick) unsalted butter
Fresh grated Parmesan

Bring 5 quarts salted water to boil. Heat oil in skillet, add garlic and brown. Puree tomato with basil, parsley and then garlic and oil. Transfer to bowl (double boiler bowl, warm sauce without cooking). Drain pasta and add sauce in bowl. Add butter. Grate cheese over pasta.