¼ pound spaghetti
3-4 small heirloom tomatoes, or one huge one
2-3 tablespoons olive oil, to taste
4-5 cloves of garlic, crushed well
Salt, to taste
Fresh basil, a handful
Start boiling a pot of water for pasta. Follow package directions. Blanch tomatoes in simmering water for about 10 seconds. Let cool, and peel away the skins. They will curl up in sauce if they aren’t removed.
Chop the tomatoes roughly into cubes. Don’t remove the insides from the tomatoes. This is precious flavor.
Heat olive oil in a wide skillet, add the garlic. Sauté until sizzling and fragrant, just a minute or two. Toss in the tomatoes and salt. The salt will help break down the tomato flesh. Add sprigs of basil.
Bring the ingredients to a boil, then reduce heat to a simmer. Use your basil sprigs to stir the sauce around, infusing it with basil’s fragrance.
Frequent stirring will help integrate the liquid and thicker material from the flesh.
Just before serving, remove the basil. Season to taste, and drizzle in a little more olive oil. Cut more basil leaves into long, thin strips. Add them to the sauce.
Strain your not-quite-yet-done pasta, and add it to the sauce. Toss it all together, and cook just a minute or two longer.