Classic Tomato and Basil Sauce For Pasta

This is my staple sauce for when I want healthy food fast. It's also amazingly cheap - the price of a tin of tomatoes in fact, and couldn't be simpler.

1. 1

   Heat the olive oil in a pan over low heat.
   Slice the garlic clove very finely and roughly chop the basil.
   Add the garlic to the hot oil and move it around so that it slowly browns and acquires a lovely "toasty" flavour - this won't take long - 30 seconds or so. Be careful however - there's a fine line between toasty brown and burned black!
   Add the basil and then immediately strain the juice from the tin of tomatoes into the pan and stir (it will spit so be careful).
   I then use my trusty mouli-legumes to liquidise the rest of the tin of tomatoes into the pan. This also has the advantage of keeping the seeds out of the sauce and because the tomatoes are pureed rather than in chunks, the sauce cooks much faster.
   You then need to increase the heat slightly and reduce reduce reduce until it's lovely and thick - 5-10 mins - stirring often.
   Serve with pasta of your choice - preferably home made but if you're wanting this fast, dried is fine - sprinkled with fresh parmesan to taste.