Basic Marinara

Directions

1. 1
   Pour the tomatoes and their juice into a big mixing bowl.
2. 2
   Using both hands, crush the tomatoes and break them up into small pieces.
3. 3
   (You dont have to mash them to bits; I like chunkiness in my marinara, with the tomatoes in 1-inch pieces.)
4. 4
   Pour the oil into a big skillet, scatter in the garlic slices, and set over medium-high heat.
5. 5
   Cook for 1 1/2 minutes or so, until the slices are sizzling, then push the garlic aside to clear a dry spot to toast the peperoncino for another 1/2 minute.
6. 6
   Shake and stir the pan until the garlic slices are light gold and starting to darken.
7. 7
   Immediately pour in the crushed tomatoes, and stir in with the garlic.
8. 8
   Rinse out the tomato can and bowl with 1 cup of hot water, and dump this into the skillet as well.
9. 9
   Raise the heat; sprinkle in the salt and stir.
10. 10
    Push the stalk or sprigs of basil into the sauce until completely covered.
11. 11
    When the sauce is boiling, cover the pan, reduce the heat slightly, and cook for 10 minutes at an actively bubbling simmer.
12. 12
    Uncover the pan, and cook another 5 minutes or so.
13. 13
    The sauce should be only slightly reduced from the original volumestill loose and juicy.
14. 14
    Before adding pasta, remove the poached basil stalk or sprigs from the skillet and discard (shaking off the sauce thats clinging to it).
15. 15
    Keep sauce at a low simmer until the pasta is ready.
16. 16
    To dress the pasta with the marinara sauce, toss and cook them together, incorporating the shredded basil.
17. 17
    Remove the skillet from the heat, and toss in the cheese just before serving.