There is a time and place for the long-cook tomato sauce, heaped with meatballs and a big buttery slab of garlic bread, but summer is not that time. ‘Tis the season for fresh tomatoes and quick cooking. This recipe is simple and impossible to f-up, unless you buy shitty tomatoes or overcook the pasta. So don’t do either of those things.

Pasta al Pomodoro

1 lb. pasta
1 lb. fresh tomatoes, medium dice (while they last)
1 clove of garlic, smashed
1 tsp. red pepper flakes (adjust to your heat preference)
1 Tbsp. olive oil
Bunch of basil
salt and pepper

Saute garlic and red pepper in olive oil for two minutes on medium heat. Add tomatoes and accumulated juice. Simmer for 10 minutes on medium. Meanwhile, boil pasta to al dente. Add pasta directly to sauce, with a few ladles of pasta cooking water. Continue cooking on medium-high heat until sauce thickens. Turn off the heat and add basil. If you prefer, this is also a good time to add a drizzle of extra virgin olive oil and a sprinkle of cheese. Here I’ve used Pecorino Romano, but Parmigiano or Grana Padano would also be great. And come to think of it, a fresh mozzarella or burrata would be ridiculously good.