Method:
Prepare the Sauce:
Heat olive oil in a pan over medium heat. Add the garlic cloves (leave them whole, peeled) and sauté until golden and fragrant, about 2 minutes.
Add the tomatoes, breaking them up with your spoon or using your hands if using canned whole tomatoes. Let this cook for about 30-40 minutes on low heat, stirring occasionally. Season with salt to taste.
If you prefer a smooth sauce, pass the mixture through a food mill or blender, removing the garlic beforehand. This step gives the sauce a silky texture, but if you like a chunkier sauce, feel free to skip it.
Cook the Pasta:
While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook until al dente (follow package instructions).
Once cooked, drain the pasta, reserving some of the cooking water to adjust the sauce later.
Combine and Serve:
Add the cooked pasta directly to the pan with the sauce (off the heat) and toss gently, adding a splash of pasta water if needed to bring everything together.
Tear fresh basil leaves and sprinkle them over the pasta, mixing lightly to release their aroma.
Drizzle with a bit more olive oil, and if you like, finish with freshly ground black pepper or a pinch of chili flakes for some heat. Grated Parmesan is optional but highly recommended.
Variations and Tips:
Fresh Tomatoes: If you have access to fresh, ripe tomatoes, you can substitute them for canned. To peel them, score an "X" on the bottom and blanch in hot water for about 30 seconds, then remove the skins easily.
Add-ins: You can incorporate a touch of onion or a pinch of chili flakes for extra flavor. Some people also like to add a few anchovies for depth.
Vegan/Vegetarian Substitutes: This recipe is naturally vegetarian and vegan. Just ensure to skip the Parmesan or use a plant-based alternative.
