Open the can of whole tomatoes and pour into a bowl. Crush the tomatoes by hand until broken down but still textured.

Heat the olive oil in a large saucepan over medium heat for about 1 minute, until the oil shimmers and becomes fragrant.

Add the sliced garlic and stir constantly for about 1 minute, until light golden and fragrant. Avoid browning.

Pour in the crushed tomatoes and all their liquid, stirring to combine with the oil and garlic.

Add the sea salt and red pepper flakes (if using), stir well, and taste to establish seasoning baseline.

Reduce heat to medium-low and simmer the sauce uncovered for 15 to 20 minutes, stirring occasionally, until slightly thickened.

Taste the sauce and adjust the salt if needed, keeping in mind pasta will also add salt.

Remove the saucepan from heat and stir in the torn fresh basil leaves by hand, allowing their oils to infuse the sauce.