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Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes, until lightly golden and fragrant.
Cook the Tomatoes: Add the whole peeled tomatoes (including juices), salt, and pepper to the skillet. Break apart the tomatoes using a wooden spoon.
Simmer with Basil: Add the basil leaves and simmer over medium heat for 20–25 minutes, stirring occasionally, until the sauce thickens and most of the tomatoes have broken down.
Blend the Sauce: Remove the basil leaves. Use an immersion blender to blend the sauce to your desired consistency, leaving some small tomato pieces for texture.
Cook the Pasta: Meanwhile, bring a large pot of heavily salted water to a boil. Cook the penne pasta until al dente according to package directions. Drain (do not rinse).
Combine: Toss the cooked pasta with the pomodoro sauce in the skillet until well coated.
Serve: Top with shaved parmesan cheese and additional fresh basil if desired. Serve warm.