Use this sauce for the ricotta gnocchi or any pasta.
| 1 can (796ml) | San Marzano tomatoes, crushed with hands |
| 1/4 c | extra virgin olive oil |
| 2 cloves | garlic, thinly sliced |
| 1 T | salt |
| 1 handful | fresh basil |
Heat the olive oil in a large frying pan over medium high heat, add the garlic, stir frequently until the garlic begins to colour. Add the crushed tomatoes and salt. Cook for 10 minutes, stirring occasionally. Add the fresh basil, cook for a additional 2 minutes.