A pomodoro would work as well.
For a real good simple sauce:
Take as much garlic as you want (2-6 cloves, or add 4 cloves regular and 4 roasted) and cook it in really good EVOO over medium heat until you really smell the garlic. Don’t brown or burn it. Add in an onion, diced (OG is to halve the onion and put the halves in) and sauté until translucent. Add a 28oz can of San Marzano’s and season with S&P. I crush them in my hand and put them in the pot. Get that going to a low simmer and add a chunk of Parmesan rind (if you don’t have rind a regular piece works...the rind, however, has the most flavor). Once simmering add in some sprigs of basil (the entire sprig, stalk and all) and drop to medium low. Let that go for 45-60 minutes. Adjust seasoning to your liking.
Pull out the parm rind and basil sprigs. If you like your sauce smoother mash up the tomato chunks. I like it a little chunkier.
Cook whatever pasta you want (a little less than al dente) and then add to a pot with a couple cups of the sauce. Cook for 3-5 minutes until tender.
Shave fresh parm over and Mangia!!
