In a pot, boil water for your pasta to Al Dente according to package instructions. The key to making this recipe delicious is having Al Dente pasta. Remember to reserve some of the pasta water.

Meanwhile in another large shallow pan on low - medium heat, add olive oil

Then add garlic. Allow garlic to "sweat" for 30 - 45 seconds here and do not brown it. Browned garlic will not taste good in your pasta. We are trying to infuse the oil with garlic.

Optional: if you want a spicy pasta, add hot pepper flakes here and stir for 1 minute.

Increase the heat to medium high, add cherry/grape tomatoes and cook for 3 minutes until they're soft.

Add your canned tomatoes with the juice. Break apart them into bite size pieces with your cooking utensil. Allow this to cook for 5 minutes. Season with salt and pepper.

Now pour the reserved pasta water into your sauce. Cook for 5 minutes and stir to allow the sauce to thicken.

Reduce heat to low, add half of the basil leaves into the sauce and cook for 1 minute.

Drain your pasta and pour hot pasta into your sauce. Turn off heat and stir pasta into sauce.

Remove pan off heat. Now stir in your remaining basil leaves. Save some as a garnish. Enjoy!