Had a modified version of this recipe, instead of using canned tomatoes used fresh tomatoes. The key is fresh tomatoes though, picked ripe, not that garbage that most supermarkets sell. While canned tomatoes typically are ripe picked too, they do lose something coming out of a can. However if you did your own canning (jarring) of tomatoes it would also taste fine.
The tomato flavor was the dominate profile and with ripe tomatoes it was simply out of this world, a very light sauce that doesn't turn your pasta into soup, topped with some fresh Parmesan cheese, the perfect light meal.