- Two cups diced tomatoes, preferably local. Canned tomatoes just don't taste the same! Reserve all the liquid, pulp, and seeds; they're actually where most of the flavor is, and the liquids form the majority of the sauce.
- 1/4 lb. spaghetti or cappellini
- About 5 fresh basil leaves, coarsely chopped
- 4 cloves garlic, minced
- 4 tbsp. EVOO
- 2 tbsp. unsalted butter
- fresh ground black pepper to taste
- red pepper flakes to taste (I used about 1/8 tsp. because I'm weak when it comes to spice!)
This recipe would comfortably serve 2 very hungry people, or 3 people with no leftovers remaining. Adjust amounts accordingly.
- Get your pasta water boiling. Use less water than you normally would; you'll use some of the extra starchy water to augment the sauce. Salt the water; it's the only added salt you'll need.
- Heat EVOO till shimmering, then immediately turn the heat to low and add the garlic. Don't let it brown at all, just let it soften. This will retain a mellow flavor so it won't overwhelm the brightness of the tomatoes.
- Add all of the tomatoes, liquid, pulp, and seeds. Raise the heat and get it bubbling.
- Start cooking the pasta. 7 minutes should do it.
- Add your basil, red pepper flakes, and black pepper to the pan. Keep letting it reduce.
- When the pasta is done, drain it but reserve about a quarter cup of the liquid, and toss it all into your pan.
- Swirl in the butter - the added fat helps everything stick to the pasta.
- Cook the sauce down for a few more minutes over medium heat.
Now just pour a glass of wine, grate some parmesan for those who like it, and get eating!