1 25 oz can of Roma Tomatoes, chopped

1/3 cup olive oil

3-6 cloves of garlic finely chopped

1 bunch of fresh basil, chopped

 

On medium heat in a saucepan, heat the olive oil. Saute the garlic, do not burn.  As it begins to "seat" or sizzle, add the canned tomatoes.

Simmer on medium heat, after 5 minutes add the fresh basil, cook 5 minutes more.  Serve hot over fresh cooked pasta.  

Add freshly grated parmesan cheese, or melt Burrata on the top.

Variations:  Add chopped artichoke hearts to the pasta sauce.  Or chipped kalamata olives.