Penne With Arrabbiata Sauce With Tomatoes, Hot Chilies and Garlic

1/4 cup extra-virgin olive oil
3 large garlic cloves, minced  (David: 5-6)
1 1/2 lb tomatoes, preferably plum tomatoes, peeled and seeded and coarsely chopped,
or
2 14.5 oz (1 28 oz) can imported Italian tomatoes with their juice, chopped
1 or 2 dried hot red chilies, broken into pieces, or 1 t hot red pepper flakes to taste (David:  5-6)
Salt to taste
1 lb penne or other short thick round pasta
6 quarts water

Heat the oil in a heavy saucepan over medium-high heat and sauté the garlic, stirring constantly, until it is just beginning to turn golden - about 10 minutes.
Add the tomatoes and chilies, reduce the heat to medium-low, and continue cooking until the tomatoes are soft and the sauce is dense but not pureed - about 20 minutes.
Remove from the heat and taste for seasoning, adding more salt if necessary.  Cook Pasta.  Serve sauce over pasta.