Simple Tomato Sauce With Pasta

If using fresh tomatoes, bring a large pot of water to a boil. Use a sharp knife to make a cross at the bottom of each tomato. Carefully lower it into the water and boil for 1 minute. Remove with a slotted spoon and when cool, remove the skin and core. Cut each tomato into quarters, transfer to a large bowl, and use an immersion blender to blend the tomatoes into a puree. If using canned tomatoes, put them in a large bowl and lightly chop them.In a heavy saucepan with a volume of 3 liters, combine the oil, garlic and crushed red pepper. Cook over medium-low heat, stirring frequently, until the garlic is pale golden, about 2 minutes. Add the tomato puree, basil, sugar and salt and simmer uncovered, stirring occasionally, until the mixture thickens and reduces to about 2 1/2 cups (40 minutes for canned food and 50 minutes to 1 hour for fresh).While the sauce is boiling, cook the pasta according to the instructions until al dente. Drain the water and stir in the sauce.Transfer the pasta to 6 bowls. Garnish with basil and cheese if desired.