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In this method adapted from Giuilano Bugialli's "Classic Techniques of Italian Cooking," dry pasta such as penne or rigatoni bakes with fresh or canned tomatoes. The result: Deeply flavorful, tender, authentic Italian pasta destined to become a favorite.

• 3/4 cup olive oil
• 1 pound rigatoni, or penne pasta
• 2 (28-ounce) cans, whole tomatoes, crushed, or 4 pounds very ripe summer tomatoes, cored and sliced 1/2 inch thick
• Coarse salt and freshly ground black pepper
• 1/2 cup freshly grated Parmesan-Reggiano cheese

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