- 1 large can of imported, peeled, whole italian plum tomatoes
- 5-ish cloves of garlic
- 5-ish tablespoons of olive oil
- a handful of fresh basil
- freshly ground black pepper and salt to taste
- freshly grated parmigiano reggiano (if desired)
- 8 oz. capellini (angel hair pasta)
crush the tomatoes with your hands into a medium saucepan. don't add the extra juice in the can, just the tomatoes and whatever juice they contain. coarsely chop the garlic and add to the tomatoes. add one tablespoon of olive oil for each clove of garlic. cook on medium to medium-high heat for about 20-25 minutes, stirring occasionally, until the oil begins to separate. in the meantime, wash, pat dry, and tear the basil into small-ish pieces. prepare the water for the pasta, but do not cook the pasta until the sauce is done. when the sauce is done, remove from heat and immediately stir in the basil--it will wilt into the hot sauce. let the sauce rest while you cook the pasta, then toss pasta with the sauce until noodles are evenly coated. divide between two pasta dishes or plates, add fresh cheese if you want, and serve immediately.
my favorite version of this dinner includes a small caesar salad and a glass of fabulous red wine. mmmmm.