I adopted/adapted this recipe from chef Fabio - just passing along a simple version that others may enjoy trying. Don't get too caught up on specifics like measurements - have fun and enjoy! - Houston
Use whatever type pasta you like or have on hand. I happened to use linguine this time..
Big can of tomato purée - perfect for family of 4 (mom, dad and 2 little ones).
Put some kosher salt in the pasta water. Drop pasta in when water is boiling - I prefer cooking it 1-2 mins less than what is suggested to keep it al dente.
At the same time brown several cloves of crushed garlic in extra virgin olive oil (EVOO) over medium heat.
(Optional) Enjoy a sip of your favorite beverage as the garlic browns. Ahhhh!! ;-)
Back to cooking! Once garlic has browned, add tomato sauce and season with salt and pepper. Might want to reduce the heat a bit to avoid tomato spatter.
Chop some fresh basil leaves. I like to roll a few up then slice closely to get long, thin strips (chiffonade).
Drain the pasta. Next, add a little more EVOO & the chopped basil to the sauce. Then, add the pasta to the sauce and heat a couple more minutes until the sauce thickens.
Load up your favorite pasta bowl, top with Parmesan cheese and enjoy!