When in doubt I look to serious eats for a recipe. Specifically Kenji Lopez-Alt. Here’s his red sauce recipe.

This used canned but you can just replace it with fresh. My wife and I make a pasta pomodoro where you just slightly cook fresh tomatoes with some garlic and basil. You cook the tomatoes in a pan with olive oil and garlic while your pasta cooks to al dente. Once cooked add some pasta water and cook to desired thickness (uncover to reduce liquid or covered to add). Throw in the pasta cook for 1 minute to cover and throw on basil. We do it with a burrata in the bowl as well. It’s amazing and so easy