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1
Pour the tomatoes and their juice into a big mixing bowl.
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2
Using both hands, crush the tomatoes and break them up into small pieces.
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3
(You dont have to mash them to bits; I like chunkiness in my marinara, with the tomatoes in 1-inch pieces.)
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4
Pour the oil into a big skillet, scatter in the garlic slices, and set over medium-high heat.
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5
Cook for 1 1/2 minutes or so, until the slices are sizzling, then push the garlic aside to clear a dry spot to toast the peperoncino for another 1/2 minute.
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6
Shake and stir the pan until the garlic slices are light gold and starting to darken.
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7
Immediately pour in the crushed tomatoes, and stir in with the garlic.
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8
Rinse out the tomato can and bowl with 1 cup of hot water, and dump this into the skillet as well.
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9
Raise the heat; sprinkle in the salt and stir.
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10
Push the stalk or sprigs of basil into the sauce until completely covered.
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11
When the sauce is boiling, cover the pan, reduce the heat slightly, and cook for 10 minutes at an actively bubbling simmer.
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12
Uncover the pan, and cook another 5 minutes or so.
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13
The sauce should be only slightly reduced from the original volumestill loose and juicy.
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14
Before adding pasta, remove the poached basil stalk or sprigs from the skillet and discard (shaking off the sauce thats clinging to it).
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15
Keep sauce at a low simmer until the pasta is ready.
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16
To dress the pasta with the marinara sauce, toss and cook them together, incorporating the shredded basil.
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17
Remove the skillet from the heat, and toss in the cheese just before serving.
