Here is a recipe as sweet as it is short, a fresh-tasting tomato sauce with bright, summery flavor to use with many cuts of pasta: Spaghetti, spaghettini, fusilli, penne, rigatoni, ziti are some of the most suitable ones.
The special taste of the sauce depends largely on the way the garlic is handled. It must be sliced very thin, sautéed only until it becomes just faintly colored, and then allowed to simmer slowly in the tomato so that it can release all its sweetness. Raw basil at the end contributes a fragrant fillip. Make sure the basil does not undergo any cooking.
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