In a large heavy-bottomed pot or Dutch oven
, heat the olive oil over medium heat.
Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes
, bring to a simmer
, and cook until thickened slightly, about 15 minutes. Stir in sugar
, and season with salt, to taste.
Meanwhile, cook pasta in boiling, salted water until al dente. Drain.
Serve sauce over hot pasta with a drizzle of olive oil, a sprinkle of basil, and cheese.
Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.