Pasta and Quick Tomato Sauce

In the last three months this recipe has become a Rowley staple thanks to Leland's introducing me to it. We eat it about every week. Last night I accidentally added 1/4 CUP sugar rather than 1/4 teaspoon which meant I spent the next hour tripling the recipe and adding lots of salt and still our guests raved over it. I think that means this recipe is beyond fool-proof. I also generally add a small can of plain tomato sauce just because we like it a little moister.

Pasta and Quick Tomato Sauce

Taken from The New Best Recipe cookbook 2004 edition.

Serves 4

1 (28-ounce) can diced tomatoes packed in juice

3 tablespoons extra-virgin olive oil

2 medium garlic cloves, minced or pressed through a garlic press

3 tablespoons coarsely chopped fresh basil

1/4 teaspoon sugar

Salt

1 pound pasta (any shape)

1. Heat 2 tablespoons of the oil and the garlic in a 10-inch saute pan over medium heat until fragrant but not browned, about 2 minutes. Stir in the tomatoes; simmer until thickened slightly, about 10 minutes. Stir in the basil, sugar and 1/2 teaspoon salt.

2. Meanwhile, bring 4 quarts water to a rolling boil in a large pot. Add 1 tablespoon salt and the pasta tot he boiling water, stir to separate the noodles, and cook until al dente; reserve 1/4 cup cooking water and drain the pasta. Return the pasta to the pot. Mix in the reserved pasta cooking water, tomato sauce, and remaining 1 tablespoon oil; cook together over medium heat for 1 minute, stirring constantly and serve immediately.