1/8 teaspoon each salt and freshly ground black pepper...
1/4 cup fruity extra-virgin olive oil...
3 -1/2 pounds mixed ripe delicious tomatoes, cored and possibly peeled (sans seeds), or 2 28-ounce cans whole tomatoes, drained...
1 pound modest-sized maccheroni, such as gemelli, strozzapretti, casareccia, zita, or penne, or substantial string pastas, such as perciatelli, spaghetti, linguine, or bucatini
6 quarts boiling salted water...
1 -1/2 to 2 cups (6 to 8 ounces) freshly grated cheese (optional)...
Instruction
1. In a 4-quart saucepan, combine the garlic, basil, onion, salt and pepper, and oil. Heat over medium-high heat 30 seconds, no more. Add the tomatoes, breaking them up with your hands as they go into the pan. Bring to a lively bubble, uncovered, and cook 30 minutes, or until the sauce is thick and reduced by half. Stir often, watching for sticking or scorching. Remove the pan from the heat, cover, and let stand 15 minutes. Then taste for seasoning.
2. If desired, pass the sauce through a food mill or chop it in a blender or food processor until in small pieces. If desired, the sauce can be cooled and refrigerated up to 4 days, or frozen up to 6 months.
3. Cook the pasta in fiercely boiling water, stirring often, until tender yet firm to the bite. Drain, toss with the reheated sauce, and serve immediately. Grated cheese is an option.
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