Quick, no cook, fresh tomato sauce for pasta

In Italy we make two types of basic tomato sauce, one made with fresh tomatoes and one made with canned tomatoes. A fresh tomato sauce is best when tomatoes are at their peak of ripeness, juicy and sweet, which happens here in the middle of summer. To make a fresh tomato sauce, you can use fully ripe San Marzano,  cherry tomatoes or small plum tomatoes like Piccadilly or datterini. If using larger tomatoes like San Marzano, microwave or briefly boil in water until the skin splits. Peel and dice keeping the juices.

Recipe

Ingredients

• 500 gr/1 lb plum or cherry tomatoes, cut into 2 or 4 pieces depending on size
• 2 tablespoon extra virgin olive oil
• 1 garlic clove, very finely chopped or mashed with a garlic press
• 5 basil leaves
• 300 gr/ 10 ounces spaghetti
• pinch sugar, salt
• chili pepper or chili flakes (optional)
• grated Parmigiano or Pecorino

Using a shallow pan – a frying pan with high sides is ideal – sauté the garlic in olive oil over low heat until fragrant, less than a minute. Add chili pepper if using.

Increase the heat, add the tomatoes and sauté quickly until they are warmed through. The tomatoes should not cook and loose their shape. Sprinkle with a pinch of sugar, add the basil leaves and remove from heat.  The whole process should not take more than 5 min.

Meanwhile cook the spaghetti until al dente, strain and transfer the pasta in the pan that holds the sauce. Turn on the heat and quickly stir to combine. Drizzle 1-2 tablespoons olive oil and serve with grated Parmigiano or Pecorino cheese on the side.

Serves 2-3