Pour olive oil to a small stockpot or large saucepan (we used this one), just enough to coat the bottom of the pan.
Rinse the fresh tomatoes and cut them in half lengthwise. Add to the pan and place over low heat. Add the garlic to the pan, along with a pinch of sugar (you can add more later if needed) and a few sprigs of fresh basil.
Sprinkle the tomatoes with sea salt and cover the pan. Allow the pan to come to a low simmer and let it simmer for 30 minutes, or until the tomatoes are very soft and broken down.
Process the sauce through a food mill and adjust the seasoning for salt and sugar.
Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package instructions indicate.
Drain the pasta and reserve ½ cup of pasta water. Return the pasta to the pot, along with the reserved tomato sauce and a splash of the pasta water. Bring to a simmer until the pasta is perfectly cooked, and serve immediately with freshly grated cheese or, for a vegan option, some fresh chopped basil.