Servings: 4 quarts

½ cup Extra Virgin olive oil ½ cup Extra Virgin olive oil
6 large cloves garlic, thinly sliced 6 large cloves garlic, thinly sliced
4- 28 Oz cans crushed San Marzano tomatoes with their juices 4 to 28 Oz cans crushed San Marzano tomatoes with their juices
2- 28 Oz cans diced San Marzano tomatoes with their juices 2 to 28 Oz cans diced San Marzano tomatoes with their juices
2 tsp sea salt 2 tsp sea salt
1 tsp freshly ground black pepper 1 tsp freshly ground black pepper
2 sprigs fresh basil 2 sprigs fresh basil
1 cup loosely packed basil leaves, torn into small pieces 1 cup loosely packed basil leaves, torn into small pieces
 
Freshly cooked pasta of your choice Freshly cooked pasta of your choice
 
Grated Pecorino cheese Grated Pecorino cheese

1. Heat olive oil in a large, heavy pot over medium-high heat. When oil is shimmering and almost smoking, add garlic and cook, stirring, until garlic is golden and fragrant. Around 30 to 40 seconds.
2. Stir in tomatoes, salt, pepper and 2 sprigs of basil. Keep cooking and stirring until the sauce comes to a boil. Reduce heat and simmer, occasionally stirring, until the sauce thickens up and is richly flavoured, around 15 to 20 minutes.
3. Adjust the seasoning, adding more salt if needed. Stir in torn basil leaves. Serve over your favorite pasta, garnished with extra basil and grated Pecorino cheese.

Refrigerate for up to 2 days in an airtight container or up to 3 months in the freezer.  Refrigerate for up to 2 days in an airtight container or up to 3 months in the freezer.