Spaghetti Pomodoro

Many have argued with me on this one, but I stick to my guns: A tomato sauce of just good-quality ripe tomatoes, olive oil, sea salt, and basil is the still the best pasta recipe I’ve encountered, and also the simplest. Occasionally I add a bit of sugar to take the acid edge off the tomatoes, but only as necessary. This recipe makes just enough for two servings, as I think it is easier to nail it in a smaller quantity. Don’t forget the finishing oil! Holding back on the oil added in the beg