Season the San Marzano tomatoes with salt and pepper.

In a medium-sized saucepan, warm the oil and garlic over medium-high heat.

When the garlic begins to get some color around the edges, remove it with a slotted spoon; discard.

Add the basil and swirl to combine.

Add the tomatoes, swirl to combine, cover and cook until the tomatoes have softened, for about 4 minutes; remove from the heat.

Using a wooden spoon, crush the tomatoes to create a sauce.

Transfer to a heat resistant bowl and add the cheese and pasta; toss to combine.

Season with salt, as needed.

Serve immediately with a sprinkle of Parmigiano-Reggiano.