1) Peel and lightly crush the garlic cloves. Warm them in a pan with a generous splash of extra‑virgin olive oil until fragrant.

2) Pour the canned whole tomatoes into the pan. Use a wooden spoon to gently break them apart. Tear the basil leaves and stir them in. Season with a pinch of salt.

3) Let everything simmer gently on low heat for about 20 minutes, allowing the tomatoes to soften and the flavors to develop.

4) Remove the garlic cloves. Transfer the sauce to a blender (or use a stick mixer) and blend until smooth. Return it to the pan with another small splash of olive oil.

5) Grate the cheese and stir 1 tablespoon into the sauce. Let it simmer slowly with the lid on while you prepare the pasta.

6) Boil the spaghetti or linguine in salted water until al dente. Add it straight into the sauce and toss until every strand is glossy and coated.

7) Divide the pasta pomodoro over plates and finish with the remaining grated Parmesan cheese.