1 (22-ounce) can imported Italian plum tomatoes, drained, seeded and slightly crushed with juices reserved
Salt and freshly ground black pepper
6 to 8 basil leaves, shredded
In a skillet heat olive oil over moderate heat and cook garlic for 1 minute. Add slightly crushed tomatoes and half of the reserved juices. Season with salt and pepper and cook for 15 minutes. Add shredded basil leaves and cook for another 5 minutes. Adjust seasoning, if necessary.