Sugo di Pomodoro Tomato Sauce

500 grams ripe tomatoes.
4 Tbsp extra-virgin olive oil.
4 cloves of garlic.
Fresh basil.
Salt.
Chili pepper.

Peel and chop the tomatoes. Put the oil and whole garlic cloves in a
saucepan and cook over a medium heat until the cloves begin to brown.
Add the tomatoes and cook for fifteen minutes. Remove the garlic cloves
and add a good handful of fresh basil leaves.
This sauce is perfect with a dash of chili pepper which should be
served, either powdered or crushed, at the table with the pasta. If you
like to flavor your pasta with cheese, try either a mature pecorino or
salty, hard ricotta, both freshly grated at the table.
The best time of year to make tomato sauce is in the summer when plump,
ripe, juicy tomatoes full of flavor are abundant.
Penne are the most suitable form of pasta with this sauce. If, however,
you have the time and patience to make your own pasta, then try it with
taglierini, rolled out to a thickness of about two millimeters.

That's it!

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