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Simple and Quick...Lots of Garlic (a whole clove minced fine or sliced fine) in olive oil, Salt & Pepper to taste...A few flakes red pepper in a large stock pot. Never let the garlic get brown (it gets bitter)
Skin your tomatoes (score with a knife, then drop in boiling water for a few minutes and then into ice water. This loosens the skin for easy removal...Cut in half and squeeze out most of the seeds and excess liquid. Then coarsely chop your tomatoes.
Add the tomatoes to the stock pot and heat thru...Now add a few good handfuls of fresh basil chopped coarsely(and a little fresh parsley if so desired)...
Never cook fresh tomatoes for too long, the acid makes the sauce get bitter, so do the seeds...Always re-season just before serving with some extra virgin olive oil and fresh basil (once extra virgin is heated it is no longer extra virgin, and looses that fresh fruity taste)
A good trick is to cook your pasta until almost done, drain off water and then add some sause and finish....I always drizzle a little extra virgin and add a little fresh basil/parsley to serve.
(never rinse pasta, it looses the starch that is neccesary for the sauce to stick to it...If your pasta is a little too dry add a little water from the pasta pot)
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