Spaghetti Pomodoro

For the tomato sauce

1. Bring 1 inch of water to a boil in a small pot.

2. Add the tomatoes, cover, and steam to loosen the skin.

   Then 1 min of waiting

3. Drain and shock the tomatoes in cold tap water to stop cooking and make them easy to handle.

4. Peel off the skins and cut out the stem cores with a paring knife.

5. Crush the peeled tomatoes thoroughly by hand in a bowl to achieve a fine texture and preserve freshness.

6. Mince 1 clove of garlic finely and mash it on the cutting board with a pinch of salt until smooth.

7. Heat 2 tbsp extra virgin olive oil in a wide pan over medium heat.

8. Add the garlic paste and sizzle for just a few seconds without browning.

9. Pour in the crushed tomatoes and bring the sauce to a vigorous simmer to reduce and concentrate the flavor, stirring frequently.

   Then 15 min of waiting

For the pasta

10. Bring a pot of water to a boil and add 2 pinches of salt.

11. Add the spaghetti and boil until just before al dente, stirring occasionally.

    Then 8 min of waiting

12. Transfer the pasta directly into the simmering sauce using tongs, carrying over a little salted pasta water.

To finish

13. Drizzle in 1 tbsp of raw extra virgin olive oil and toss the pasta with the sauce to coat evenly.

14. Tear fresh basil leaves by hand, toss them into the pan, and remove from the heat.

15. Plate using tongs, top with fresh basil, and serve immediately.