Wash and pat dry the basil leaves. Set aside.

Mince the garlic cloves finely.

In a large skillet or saucepan, heat the olive oil over medium heat.

Once the oil is warm, add the minced garlic and sauté for 1–2 minutes until fragrant (be careful not to burn it).

Add the fresh basil leaves to the oil and incorporate for 2 minutes.

Stir in the tomato paste and cook for 1 minute to caramelize slightly, enhancing its flavor.

Pour in the crushed San Marzano tomatoes and stir to combine.

Reduce the heat to low and let the sauce simmer for 15–20 minutes, stirring occasionally.

Add the fresh basil leaves to the sauce during the last 5 minutes of cooking. Stir gently to release the aroma and flavor of the basil.

Taste the sauce and season with salt and pepper to your liking.

Cook your pasta to al dente and drain.

Add olive oil and meld your pasta and sauce together.

Serve more sauce over pasta, use as a pizza base, or as a dipping sauce for bread.