Ingredients
Equipment
Method
Pasta Perfection
- Half fill a 4-quart pot with water, adding a generous tablespoon of salt. Bring to a rolling boil, then add your pasta (fusilli or elbow macaroni). Cook until al dente, tender but with a slight firm bite.
Crafting the Aromatic Buttery Tomato Sauce
- While the pasta cooks, melt 2 Tbsp butter in a small saucepan over medium heat. Add the finely minced garlic and a tiny pinch of red pepper flakes; sauté gently for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Shred the good quality whole canned tomatoes with your fingers directly into the saucepan, pouring in any remaining juice. Heat to a gentle simmer, stirring occasionally, and allow it to simmer while the pasta finishes cooking.
- Stir in sugar, salt, and pepper to taste, adjusting the sugar to balance the tomatoes' acidity. If using fresh basil, thinly slice and stir in a couple of leaves; otherwise, add a pinch of dried basil.
Combine and Serve
- Once the pasta is done, drain it, reserving about half a cup of the starchy pasta water. Stir the hot, cooked tomato sauce directly into the drained pasta in the pot or a serving bowl.
- If the sauce is too thick, use a splash of reserved pasta water to loosen it. Serve immediately to enjoy the sweet, rich, and silky texture at its peak.
Nutrition
Notes
Use good quality canned tomatoes and balance acidity with sugar. Adjust sauce texture with reserved pasta water or by simmering longer. Store cooled leftovers in an airtight container for 3-4 days, reheating gently with a splash of liquid to restore consistency. The initial garlic and red pepper flake infusion is essential for flavor. Nutrition information is estimated based on common ingredients and serving sizes and may vary.