• 3 tablespoons extra virgin olive oil    
• 2 garlic cloves, coarsely chopped    
• 1 pound fresh or canned tomatoes, peeled, halved    
• Salt, to taste
• 1/2 teaspoon sugar (optional)    
• 10 basil leaves, torn into large pieces    
• 2 to 3 tablespoons butter or extra virgin olive oil    
• 1/2 teaspoon ground red pepper (optional)    
• 1 pound dried pasta (see note)    1 Lb
• 1 cup Parmigiano-Reggiano cheese, for grating

1. Put the oil and garlic in a pot over medium heat, stirring as the oil heats. When sizzling, add tomatoes. (Do not brown garlic.) Add salt and cook until the tomatoes start to become soft, about 6 to 7 minutes. Strain through a food mill and adjust seasonings.

(If the sauce tastes acidic, add the sugar.)

2. Return the strained sauce to the stove and set heat to medium. As soon as the sauce begins to boil, add the basil and remove from heat.

3. About 10 minutes before serving, cook pasta according to the package instructions. Stir the pasta occasionally and taste after 6 or 7 minutes. Add salt if necessary. Remove from heat and drain as soon as you find that the core is still firm but not hard; the pasta will continue cooking after it is drained. (Fresh pasta is cooked in the same way, but requires only 1-1/2 to 3 minutes of boiling.)

4. Immediately after draining, while pasta is still hot, dress it with the tomato sauce. Mix in either the butter or olive oil. (If you prefer the oil, ground red pepper will add some character.) Top with freshly grated Parmesan cheese, especially if you dress the sauce with butter.

Note: For this type of simple sauce, a short pasta is more suitable than spaghetti, since the sauce will not stick as well to the pasta. Penne rigate or farfalle are good choices. The tomato sauce may be kept in the refrigerator, well covered, for up to 2 days. Gently reheat over low heat before using.