Pluck basil from leaves, rinse and dry, and then chiffon by rolling into tube and slicing.

Put the tomatoes, garlic, olive oil, salt, and several grindings of pepper into a saucepan, and turn on the heat to medium high. Cook for 20-25 minutes, or until the oil floats free from the tomato. Taste and correct for salt.

Off heat, as soon as the sauce is done, mix in the basil, keeping aside a few pieces to add when tossing the pasta.