In a large pot, bring water to a boil. Add a pinch of salt and then the rigatoni pasta. Cook according to package instructions until al dente, usually around 10-12 minutes. Stir occasionally to prevent sticking.

While the pasta is cooking, heat olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Pour in the diced tomatoes (with their juices) into the skillet. Stir and add salt and black pepper. Let the sauce simmer for about 5-7 minutes, allowing the flavors to meld together.

Once the rigatoni is cooked, drain it and add it directly to the skillet with the sauce. Stir well to coat all the pasta evenly.

Plate up the creamy tomato rigatoni and garnish with fresh basil and a sprinkle of Parmesan cheese if desired. Enjoy your delicious meal with family!