The recipe seems so super easy.
She heats up some garlic in a pan with oil. She adds tomatoes.
When the pasta is ready she stirs it into the sauce and lets it simmer in the pan. Then adds a bit of basil.
When I do it, the color is wrong (orange) and the flavour of tomato is subdued. I think I need non-hothouse, mature tomatoes. She uses better oil than me too.