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Finely chop or crush the garlic and add it to a skillet or frying pan with 1-2 tablespoons of olive oil. Saute the garlic for 1 minute or until fragrant (don’t let it brown).
Add the tomatoes then rinse out the can with 1-2 tablespoons of water and add that to the sauce. If your tomatoes are quite chunky or you prefer a smoother consistency you can use a potato masher to crush them at this point (optional).
Add a pinch of salt and simmer on a medium heat for 8-10 minutes until reduced slightly. Turn off the heat and add a handful of freshly chopped basil (optional).
If serving with pasta, use a small amount of pasta water to emulsify the sauce, add the pasta and toss until thoroughly coated (sauce makes enough for 400g or 14oz of pasta to serve 4).