Hazan's Sugo

This is Marcela Hazan's take on a nice tomato sauce for pasta. I thought this was well worth noting because it is one of Ruth Roger's favorite recipes. Key is to make sure the garlic barely colors and then allowed to simmer gently in the tomato so that it can release its sweetness. The raw basil at the end is also important, so that it does not under any cooking.

450 gr pasta
6 tblsp EVOO
2 medium garlic cloves, peeled and sliced very thinly
300 gr tinned Italian tomatoes, with their juice
maldon sea salt
ground black pepper
10 fresh basil leaves torn by hand into small pieces

1. put EVOO and garlic in a saucepan and turn heat to medium
2. when the garlic becomes slightly colored add the tomatoes and turn the heat down to very low
3. cook uncovered until the oil floats free of the tomatoes for about 20 minutes
4. add salt and pepper and cook for another 2-3 minutes, stirring now and then
5. off the heat stir in the torn basil leaves