Earthy Napoli Sauce

4 tbs olive oil
4 cloves garlic, peeled and 1 clove crushed and the others chopped into large pieces
small bunch of flat-leaf parsley, washed and leaves chopped finely, keep 2 or 3 stalks
2 400 ml cans whole italian tomatoes (San Marzano are best)
1 1/2 tsp kosher salt
4 basil leaves, washed and torn

Pour the oil into a large non-stick saucepan over medium heat.

Add the garlic and fry for 30 seconds until aromatic.

Add the parsley and fry for 30 seconds.

Add the tomatoes and cover the saucepan with a lid.

After 1-2 minutes, the spluttering will stop, lift the lid and crush the tomatoes gently with a wooden spoon.

Reduce the heat, this sauce should cook at a fast simmer with the lid off.

Add the salt and continue with the fast simmer for 5-7 minutes. The sauce should become thicker but not too thick.

Remove the parsley and discard.

Add the basil and stir. Add more salt to taste.

Serve with pasta and parmesan cheese.