i use fresh tomatoes if they are in season, if not, canned whole tomatoes from SAN MARZANO (not a brand...it's their italian origin region) are the way to go. they are so saucy and magnificant.
and, for the record, i must say that you should be adding your pasta to the sauce not sauce to pasta. you can have a little on reserve if you want to top it off...but i bet my gazillions of dollars you will inadvertantly waste sauce. i'm just sayin.
4-6 cloves of garlic, minced (for mid to high range garlic lovers like me)
2 cans of whole, peeled tomatoes from san marzano
smash/chop/mill the tomoatoes to your liking. then, in a large sauce pan, heat olive oil (1 or 2 tablespoons) over medium-high and add garlic. cook for about 30 seconds. don't let the garlic turn brown because it becomes bitter and can subsequently ruin the flave of your sauce.Add the tomatoes and their juice. Bring the sauce to a boil, turn down the heat, season with salt and pepper to tastse. Let it bubble away on low until the desired consistency. The longer you cook it the thicker it becomes. Could take up to 45 mintues depending on how thick you likey. all you need to do is toss it with your pasta and smother it with cheese and MANGIA!