1 28-ounce can whole peeled tomatoes, including liquid
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon sugar
12 fresh basil leaves, torn
How to Make It
Cook the pasta according to the package directions.
Heat the oil in a large saucepan over medium heat. Add the garlic and cook until light brown, about 1 minute. Add the tomatoes and their juices, salt, pepper, and sugar. Bring to a boil. Reduce heat and simmer, crushing the tomatoes with a wooden spoon, until the sauce thickens slightly, about 10 minutes. Stir in the basil. Toss with the cooked pasta.