In a large bowl, add the peeled tomatoes and mash them with a potato masher. If you don't like your sauce chunky, you can blend the tomatoes in the blender until smooth. Reserve.

In a large skittlet, heat the olive oil over medium high heat and sauté the garlic for a couple of minutes. Be careful not to brown it.

Add the tomatoes and the basil and stir. Once it boils, turn the heat down to low and let it simmer, covered, for 15 minutes.

While the sauce is simmering, cook the spaghetti in a large pot of salted boiling water, according to package instructions.

After the sauce has been simmering for 15 minutes, season with salt and pepper and taste to see if needs sugar. If it's too acidic, add a pinch of sugar.

To serve, just toss the pasta with the sauce to coat and decorate with some basil leaves. Don't forget the Parmigiano Reggiano on the side, to please the cheese lovers like me!