I live near Pittsburgh and we get the Post-Gazette. Every Thursday there is a great food section, and that is where this came from. It is the best all-purpose sauce I have found, and certainly the easiest. Here it is:
1/4 cup extra virgin olive oil
8 garlic cloves, crushed
1 35-ounce can peeled Italian plum tomatoes, seeded and lightly crushed, with their liquid (I just used crushed tomatoes)
crushed red pepper flakes
10 fresh basil leaves, washed, dried and roughly torn
Heat the olive oil over medium heat. Add the garlic and cook, stirring until lighhtly browned, about 2 minutes. Carefully add the tomatoes and their liquid. Bring to a boil and season lightly with sald and red pepper flakes. Reduce the heat to medium low and simmer, until the sauce is chunky and thick (or just until thick if you’re using crushed tomatoes). About 5 minutes before the sauce is finished, stir in the basil. Taste, and add more seasoning if necessary.