Ingredients:

  • 12 oz (340 g) capellini (angel hair pasta)
  • Salt (for boiling water)
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 3 cloves garlic, minced
  • 4 cups (about 600 g) ripe tomatoes, diced (or 1 can [28 oz] crushed tomatoes)
  • 1 teaspoon sugar (to balance acidity)
  • ½ teaspoon salt (adjust to taste)
  • Fresh ground black pepper (to taste)
  • 1/4 cup (15 g) fresh basil, torn
  • Grated Parmesan cheese (for serving, optional)

Instructions:

  1. Fill a large pot with water, add a generous amount of salt, and bring to a boil. Cook the capellini according to package instructions, usually about 2-4 minutes, until al dente.
  2. Reserve 1 cup of pasta cooking water, drain the rest, and set aside.
  3. In a skillet over medium heat, heat olive oil. Add minced garlic and sauté until fragrant, about 1 minute (do not let it brown).
  4. Stir in diced tomatoes (or crushed tomatoes) along with sugar, salt, and pepper. Simmer for about 10 minutes until the sauce thickens slightly.
  5. Add the drained capellini to the skillet with the sauce. Toss gently to coat. If the sauce is too thick, add reserved pasta water, a little at a time.
  6. Stir in torn basil and adjust seasoning if necessary.
  7. Plate the pasta and, if desired, sprinkle with grated Parmesan cheese before enjoying.