One 28-ounce can whole peeled tomatoes, crushed by hand, with juices
1/4 teaspoon fresh ground black pepper
4 to 5 whole fresh basil leaves, plus more for garnish
1/4 cup freshly grated Parmesan
12 ounces mozzarella, cut into 1/2-inch cubes, or shredded
Optional - add cooked, crumbled hamburger meat seasoned with Bacon Salt or Italian sausage to make it a more meaty sauce
Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain and reserve 1/2 cup of the pasta water.
Heat the skillet to medium heat, add the garlic and cook, stirring frequently, until soft, about 1 minute. Add the tomatoes and juices, reserved pasta water, black pepper, basil, and 1/2 teaspoon Bacon Salt. Bring to a simmer and cook until the sauce thickens, 15 to 20 minutes.
Add the cooked pasta, mozzarella and (optional) meat to the sauce and stir to thoroughly coat. Add Parmesan on top. Sprinkle with more Bacon Salt and bake until bubbly and the cheese melts, 15 to 20 minutes. Let rest for a few minutes before serving. Garnish with additional basil and Bacon Salt to taste.