Heat the olive oil in a large skillet over medium-low heat. Add the minced elephant garlic and cook gently for 1–2 minutes, just until fragrant. Be careful not to let it burn.

Stir in the crushed tomatoes, salt, and a little black pepper. Bring the sauce to a gentle simmer and let it cook for about 15–20 minutes, stirring occasionally.

While the sauce is simmering, bring a large pot of well-salted water to a boil. Cook the fresh tagliatelle according to the package directions, usually just a few minutes. Before draining, reserve about ½ cup of the pasta water.

Add the cooked tagliatelle to the tomato sauce and toss everything together. Add a little pasta water at a time until the sauce coats the pasta nicely.

Heat the olive oil in a small skillet over medium heat. Carefully add the basil leaves and fry for just a few seconds on each side, until they become crisp. Remove and place on a paper towel.

Divide the pasta between bowls and top each serving with a fried basil leaf. Finish with a drizzle of good olive oil and some freshly ground black pepper.