This recipe is from Patricia Wells' Trattoria. It's a small step up, time-wise, from jarred pasta sauce, but way better taste-wise.
6 garlic cloves, minced
1 tsp. hot red pepper flakes (Wells says 1/2 teaspoon, but we're too manly for that)
28-oz can crushed tomatoes in purée
1 pound penne
1 cup fresh flat-leaf parsley leaves, snipped with a scissors
In a skillet large enough to hold the pasta later, combine olive oil, garlic, red pepper flakes, and a pinch of salt. Cook over moderate heat until the garlic just turns golden, 2-3 min. Dump in the crushed tomatoes and simmer. Cook the pasta, drain, and add it to the skillet. Toss, cover, and "let rest" (Wells says) for 1-2 minutes. Add the parsley, toss, and serve.
I love leftovers of this.