Sauté Aromatics: In a medium saucepan, heat the extra virgin olive oil over medium-low heat. Add the thinly sliced garlic and red pepper flakes (if using) and cook for 1-2 minutes, stirring occasionally, until the garlic is fragrant. Be careful not to let the garlic brown, as this can make the sauce bitter.

Add Tomatoes and Season: Pour in the crushed tomatoes, along with their juices. If you are using whole peeled tomatoes, crush them by hand as you add them to the saucepan. Stir in the salt and black pepper.

Simmer the Sauce: Increase the heat to medium and bring the sauce to a gentle simmer. Reduce the heat to low and let the pomodoro sauce simmer for 15-20 minutes, stirring occasionally. This short simmer time is enough to meld the flavors without overcooking the tomatoes.

Finish with Basil: Once the sauce has thickened slightly and the flavors have combined, remove it from the heat. Stir in the torn fresh basil leaves.

Serve: The pomodoro sauce is now ready. You can serve it immediately over your favorite pasta, such as spaghetti or linguine. Garnish with a generous sprinkle of grated Parmesan cheese.