2 garlic cloves, crushed or fine chopped
2 tins of Italian plum tomatoes
handful basil, finely chopped
salt and pepper
Optional - pinch of dried chilli
Heat a drizzle of olive oil in a pan and cook the garlic gently without colouring, adding the dried chilli if using. Add the tomatoes and basil and simmer gently for 20 minutes, breaking down the tomatoes with a wooden spoon as it cooks, till you have a quite smooth sauce.
Remove from heat and use straightaway, or leave to cool and keep in the fridge for up to a week or freeze.