So quick, so easy, definitely keep this simple staple in your refrigerator,  freezer or if canning, in your  pantry. Only use the finest tomatoes with lowest sodium you can find. It really makes all the difference!  
 
4 Tbsp. extra virgin olive oil
5 garlic cloves, minced
¼ cup chopped basil leaves, 25 grams
400 grams, 14.5 oz. canned whole tomatoes (Use only good tomatoes.)
1 tsp. dried oregano
½ tsp. kosher salt
 
Process tomatoes in a processor or blender. 
In a large pot heat olive oil over low heat, add minced garlic and chopped basil and stir no longer than 10-20 seconds. Be careful not to burn.
Add tomatoes, oregano and salt, bring to a boil and let simmer over very low heat for 10 minutes.
Toss with pasta and top with Parmigiano Reggiano, and freshly torn basil leaves, or cool and store in a clean jar or freeze in an airtight container for later use.