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Twenty-Minute Marinara Sauce with Fresh Basil Recipe

kept byblkdog

4 cups (one 35-ounce can) San Marzano or other Italian plum tomatoes, with juices
1/3 cup extra-virgin olive oil
7 or 8 fat garlic cloves, sliced (about 1/2 cup)
1/4 teaspoon dried peperoncino (hot red pepper flakes), or more to taste
Hot water from the pasta-cooking pot
1 teaspoon salt, or more to taste
1 stalk or big sprigs basil, with 20 or so whole leaves

For dressing the pasta
1/3 cup shredded fresh basil leaves, packed (about 12 whole leaves)
3/4 cup freshly grated Parmigiano-Reggiano or Grana Padano

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