2 tablespoons light olive oil or avocado oil
5-7 garlic cloves, peeled and minced
1 28-ounce can whole San Marzano tomatoes
1 teaspoon kosher salt, add more to taste
pinch crushed red pepper flakes, to taste
1/4-1/3 cup fresh basil, coarsely chopped + more for sprinkling on top
12 oz cooked pasta of choice (I used Campanelle)
8 oz fresh mozzarella cheese, cut into chunks
freshly grated/shaved parmesan cheese, for sprinkling on top (optional)
Cook pasta according to package directions until al dente and drain. Pour tomatoes into a large bowl and crush with your hands. Add a little water to the can and swirl around to get remaining tomato pulp. Pour tomato water into into the bowl with remaining crushed tomatoes.
Heat oil in a large skillet over medium heat. When it's hot, add minced garlic. As soon as garlic is sizzling (careful not to burn!) add the tomatoes, red pepper flakes, and salt. Stir together and let sauce come to a simmer.
Stir in chopped basil and continue to simmer sauce until thickened, about 15 minutes. Taste sauce and add more salt and basil as needed.
Add cooked and drained pasta to the sauce in the skillet, along with fresh chunks of mozzarella. Stir over medium-low heat until the cheese begins to melt. Top with more fresh basil and parmesan cheese.