Simple sugo rosso

Here is a great recipe for a simple, quick, and delicious red pasta sauce.

First, put on the water to boil for pasta. Be sure to salt it liberally, but not too much. The best salt to use is the large-grained sea salt, like 'Baleine'. By the time the pasta is cooked, the sauce will be done.

In a large frying pan, put enough olive oil to cover the bottom, and a few slices of garlic, salt, and pepper. Heat until the garlic sizzles. Then put in about a dozen small tomatoes - about two inches in diameter would be best; the smaller grape tomatoes will do also. Cook until the tomatoes have fallen apart; you may press them now and then with a wooden spoon to accelerate the process.

By now you should have put the pasta in the water. When it is al dente, drain. If the tomatoes are now completely fallen apart, you can add the drained pasta directly to the sauce. See the photo above for what it should look like at this point. Mix and serve. Best with grated ricotta salata on top.

Very simple, very good. Quite often, simple is best.