In a large pot, bring water to a simmer. Carefully drop in tomatoes and allow to cook until skins begin to wrinkle, about 2-3 minutes. Remove with slotted spoon and place in an ice bath.

Slice tomatoes in half, peel off the skin, and squeeze out most of the seeds. Seeds can make the sauce bitter but a few seeds are ok. Chop the tomatoes and set aside.

In a large saute pan, heat olive oil and saute garlic until soft but not browned, about 1-2 minutes. Add tomatoes and stir. Season with salt.

Bring to a simmer, reduce heat to a low simmer, and allow to cook until reduced by about half, about 10-20 minutes.

In the meantime, cook pasta in a separate pot, according to the packaging.

Add cooked pasta to sauce and stir until completely coated. Add basil and stir.

Serve with fresh grated parmesan and enjoy!