20 Minute Tomato Sauce

WARNING: NO FRESH TOMATOES ALLOWED
Dresses 3/4lb pasta Serves 3

*If you use whole canned tomatoes, avoid those packed in a sauce or puree, which results in a dull relatively flavorless sauce without the interplay of sweetness and acidity. If you use diced tomatoes, use the cans entire contents, without discarding any liquid.

* If you double the recipe, simmer the sauce for an extra 5-6 minutes to simmer the sauce to thicken it. If you don't have a garlic press, mince the garlic very fine and saute it for 1 minute rather than 2.

* Note: The salt in this recipe is added in two batches. If you are adding the sauce to something other than pasta, simply salt to taste rather than adding the 2nd quantity of salt. Although 3/4 lb pasta seems like an odd quantity, a full lb of pasta will dilute the sauce, resulting in a lack of flavor.

INGREDIENTS:
1- 28oz can diced or whole tomatoes (not packed in puree or sauce)
2 medium garlic cloved peeled (1 tsp = 1 clove)
3 Tbsp Olive Oil
2 Tbsp coarsely chopped fresh basil leaves (about 8 leaves)
1/4 tsp sugar
1 1/2 tsp salt
3/4 lb pasta

DIRECTIONS:
1. If using diced tomatoes, go to step 2. If using whole tomatoes, drain and reserve liquid. Dice tomatoes in a food processor. - tomatoes should be coarse, with 1/4 of the pieces still visible. IF necessary, add reserved liquid to make it total 2 cups.
2. Press garlic in a garlic press into a bowl. Sir in 1 tsp water. Heat 2 tbsp olive oil and garlic in a saute pan over medium heat, until fragrant (not brown) about 2 minutes. Sir in basil, sugar, and 1/2 tsp salt.
3. Meanwhile, cook pasta al dente according to package directions. Reserve a 1/4 cup cooking water: Drain pasta and return to pot. Mix in reserved cooking water, sauce, remaining oil and salt. Cook together over medium heat for 1 min, stirring constantly - serve immediately.