Cook the pasta, al dente, reserving some of the pasta water.

In a small saucepan or skillet, add the oil and heat over medium. Once shimmery, add the garlic and cook until fragrant and lightly golden—2 minutes. Add the tomatoes and Parmesan rind; stir and season with a pinch of salt, about 1 tsp, and a few cracks of pepper. Season lightly with salt, because the tomatoes will reduce, and the flavor will concentrate (you can always add more later). Bring the tomatoes to a boil, then reduce heat to low and simmer for 45 min to 1 hour. Halfway through, stir in the basil.

The tomatoes should be jammy and fragrant after an hour or so. Remove the Parmesan rind, then transfer to a food processor or blender until smooth. Taste for additional seasonings.

Before serving with pasta, add 1/2 cup of pasta water to the sauce and reduce it down for 8-10 more minutes.

Serve the sauce with your favorite (al dente) pasta, more fresh basil, and Parmesan!