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In a large saucepan or pot, add the olive oil, peeled garlic cloves and saute for a few minutes over medium heat until fragrant and golden.
Add the canned tomatoes and slightly break them up with a wooden spoon.
Add ½ cup of water to the can to capture any leftover sauce then season with a good pinch of salt. Simmer with the lid on for 15 minutes over a low-medium heat.
Tear up the basil leaves and stir through. Simmer with the lid on for an additional 5 minutes.
The sauce is ready as is, as a chunky sauce, or you can allow the tomato sauce to cool down slightly, then blend until smooth using a blender or an immersion blender.
If making into a tomato pasta, cook the pasta in a large pot of boiling salted water. Ensure to cook until al dente and not over cook the pasta (usually 2 minutes under the package instructions).
Drain the pasta and keep some of the pasta water. Add the pasta straight to the pan with the sauce along with a splash of pasta water. Stir through on high heat ensuring all the pasta is combined with the sauce. You can also add some finely grated Parmigiano Reggiano cheese for the perfect pasta pomodoro!