Pass the tomatoes through a passatutto into a large bowl and put to one side.
Heat a good glug of olive oil into a pan big enough for your pasta and add the garlic.
Gently heat the garlic to flavour the oil, then add the tomatoes. Add a splash of water and stir well.
Tear the basil leaves and mix into the sauce. Season well and simmer gently for at least 1 hour.
To server, add your chosen al dente pasta to the sauce and mix well. Serve with a generous topping of freshly grated parmesan cheese and torn basil leaves.
If you don't have time to strain the tomatoes through a passatutto, simply add the whole tomatoes from the tins and then crush directly in the pan with a potato masher, then stir in the remaining juice from the cans.
You could also substitute 2 tins of tomato for a carton of passata for a richer sauce.