Heat 1/4 cup extra virgin olive oil in a large pan over low heat. Add the crushed garlic and gently cook for 2–3 minutes until fragrant and soft, taking care not to brown it.
Add the whole peeled tomatoes with their juices and the fresh basil leaves to the pan. Break the tomatoes up with the back of a spoon or spatula.
Simmer the sauce on low for about 20 minutes, stirring occasionally, until the tomatoes have broken down.
Blend the sauce until smooth using a blender or immersion blender, then return it to the pan and cook gently for 10 more minutes. Season with salt, pepper, and a pinch of sugar if needed.
Meanwhile, bring a large pot of salted water to a boil (use about 1 tablespoon salt). Cook the rigatoni 1 minute less than the package instructions.
Reserve 1 cup of the pasta cooking water, then drain the pasta.
Add the drained rigatoni to the sauce and toss with tongs over low heat so the pasta is completely coated. Add reserved pasta water a little at a time if the sauce needs loosening, and cook 1 more minute to marry flavors.
Adjust seasoning, then serve topped with extra fresh basil, grated Parmesan, and a drizzle of extra virgin olive oil.
