Egyptian tomato pasta

Bring a pot of water to a boil with a decent amount of salt; add the pasta and set the timer 2 to 3 minutes below the packet's minimum time.

In a separate pot combine crushed or chopped canned tomatoes, water rinsed from the can, salt and black pepper; thin with pasta water if too thick.

Cook down on medium heat about 10 to 15 minutes until thickened; it splatters. Cook longer for a more developed sauce.

Drain the pasta, add enough sauce to coat, and finish cooking the pasta in the sauce until done.