large garlic cloves, lightly smashed
cup virgin olive oil
28-ounce can Italian peeled tomatoes, drained and chopped
8 to 10
fresh basil leaves, torn into pieces
In a large skiller, cook the garlic in the olive oil over medium heat, pressing it occasionally with the back of a spoon, until golden, about 4 minutes. Add the tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until the sauce is thick, 15 to 20 minutes, depending on the tomatoes. stir in the basil leaves. Serve over hot cooked pasta. Makes about 3 cups, enough for 6 servings of pasta.