Tomato Sauce with Garlic and Basil

This is a basic recipe that is worth exploring - From Marcella Hazan's Essentials of Classic Italian Cooking. Her method is the mother of all sauces.
1 large bunch fresh basil
2 pounds ripe tomatoes (blanched - plunge in boiling water for a minute or less. Drain and when cool enough to handle, skin them and cut)
5 cloves garlic, chopped
5 tbsp extra virgin olive oil
1 pound pasta
1. Tear the cleaned basil into small pieces.
2. Put tomatoes, garlic, oil, salt and several grindings of pepper into a saucepan, and turn to medium high. Cook for 20 - 25 min. or until the oil floats free from the tomato. Correct for salt.
3. Turn off the heat as soon as the sauce is done, mix in the torn up basil, keeping aside a few pieces to add when tossing the pasta.