Pasta al Pomodoro

Preparation:

1. Wash the TomRuby tomatoes, cut them into quarters then set aside.
2. In a non-stick pan, pour in the extra virgin olive oil, add a peeled and divided garlic clove and brown for approximately 2 minutes over high heat. Add the cut TomRuby tomatoes, and salt to taste and cover with a lid. Cook for at least 1 hour over very low heat, stirring occasionally.
3. When the sauce starts to boil gently, remove the garlic and add fresh basil leaves. After a few minutes, turn off the sauce and keep it warm.
4. In the meantime, bring a pan of salted water to the boil and add in the spaghetti. Cook the spaghetti al dente.
5. Drain the spaghetti and pour directly into the pan of sauce. Mix your spaghetti over high heat for a few seconds. Serve.