A friend of mine gave me this one. I love it.
2 tablespoons extra virgin olive oil
5 cloves minced garlic
2 quarts canned or fresh tomatoes -- (2 28-oz. cans)
to taste salt and pepper
2 teaspoons oregano
1 teaspoon red pepper flakes
1 lb. cooked pasta
Heat oil in a large pan; add at least 5 cloves minced garlic (depending on clove size) and saute until fragrant. Add 2 quarts tomatoes and crush with a potato masher, or puree before adding to pan. Add oregano and red pepper flakes. Cook uncovered over medium heat until reduced to the consistency of tomato paste, about one hour. Season with salt and pepper to taste. Mix with hot pasta.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller