Ingredients:
  • 1 box (500 grams) spaghetti or another artisanal spaghetti
  • 1 cup high-quality extra virgin olive oil, plus a few tablespoons
    for finishing
  • 2 cloves garlic, thinly sliced
  • 2 pints baby heirloom tomatoes, cut in half
  • 2 cups tomato sugo (see below)
  • 8 large leaves fresh Genovese basil
 
FOR THE TOMATO SUGO:
  • ½ onion, sliced
  • 4 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 (28-ounce) can San Marzano–style peeled tomatoes
 
Instructions:

1. Cook the spaghetti in a large pot of salted water.

2. While the pasta is cooking, heat the oil in a large pan over medium heat. Add the garlic and cook out its raw flavor while not burning it.

3. Add the baby tomatoes, tossing them together with the garlic and oil. Cook for about 2 minutes so the tomatoes soften slightly. Season with salt and pepper and add the tomato sugo (recipe below). Slowly simmer while the spaghetti continues to cook.

4. When the pasta is almost cooked to the perfect al dente, add it to the pan with a ladleful of pasta water. Finish cooking for about 1 minute in the pan, tossing constantly so the pasta and sauce reach the perfect marriage.

5. Check the seasoning and plate immediately. Finish each plate with a drizzle of the excellent olive oil, a grind of fresh black pepper, and two torn basil leaves. Enjoy!

To make the tomato sugo:
​
1. Slowly cook the onion in the olive oil. Add the tomato paste and continue cooking for a few minutes. Add the tomatoes. Simmer for 45 minutes to 1 hour and blend. Season with salt and freshly ground black pepper.
At the OLVE,  we independently select and write about stuff we love and think you'll like too. We are not affiliated nor do we have an advertising partnerships with the brands we may feature. 

Photo credit: Goop​