1 28oz can San Marzano tomatoes

spaghetti

4 cloves garlic

fresh basil

olive oil

salt

Heat a generous amount of olive oil in a large pot. Cook whole cloves of garlic in oil until brown on the outside. Remove garlic from the pot.

Add whole can of tomatoes. Take the oil off the heat for a minute or two first to prevent splattering.

Crush tomatoes with a wooden spoon. Let simmer for 20 minutes.

Add a handful of basil and simmer. Season with salt.

Add aldente pasta to the sauce and serve.