My DB's mom does this >>>>
She uses canned Italian plum tomatoes though, and of course there is no recipe.
With a large skillet she generously pours in olive oil(1/2 cup?), and slices the garlic cloves into chunky slices or just crushes them, and lets them sizzle in the oil until just barely golden.
Meantime, she takes the tomatoes out of the can (the largest can they make) and puts them in the blender with their juice and blitzes them a little. They go into the skillet with the garlic and oil. She uses a little red wine (sometimes) to rinse out the blender. Then she pulls the leaves off the basil and puts them in whole into the sauce, and adds a pinch or two of salt. No pepper. sometimes she puts the whole branch of basil into the sauce. This cooks for 30 minutes or so on a low simmer, it doesn't splatter much.
The pasta (rigatone, penne, farfalle) is cooked to al dente (1-2 minutes less than the directions call for), and is lightly sauced with the pommadoro, she adds more basil leaves, torn up, and lots of parmesan while tossing the pasta. She serves this in a wide bowl and is just the first course.
So simple, so good, she is Sicilian and this is how her mother taught her to make "sugo".
You could add the mushrooms with the garlic and cook them until tender, then add a dash of white wine and the tomatoes. For fresh tomatoes, I would peel them, chop then and then blitz them in the blender briefly.
I have also made a "salsa" of fresh tomatoes, olive oil, minced garlic, shredded basil, and cubed fresh mozzerella in the serving bowl, you add the hot pasta and toss, adding a little of the pasta water. The cheese melts and makes a gooey stringy coating.
mmm, now I want pasta for dinner!
