1 tablespoon extra virgin olive oil
4 cloves garlic, thinly sliced
pinch crushed red pepper flakes
2 28-ounce cans peeled San Marzano tomatoes, crushed by hand
Salt and freshly ground black pepper
5 basil leaves, torn
Heat the oil in a heavy-bottomed medium saucepan over medium heat. Add the garlic and red pepper flakes. Cook for 30 seconds until fragrant. Stir in the tomatoes and simmer until thickened, 30 to 40 minutes, stirring occasionally. Season with salt and pepper to taste. Stir in the basil immediately before assembling the pasta dish.