This recipe is the essence of traditional Italian cooking: excellent ingredients you don't mess with any more than necessary. For me the ideal tomato is home-canned tomatoes from a local grower, But if you're out, like me, or don't can, buy the best organic canned tomatoes available.
Heat the olive oil in a sauce pan over medium heat. Add the garlic and let it fry in the oil for 1 to 2 minutes until aromatic and softened but not browned.
Drain the tomatoes and add them to the pot. Smash with a potato masher until the consistency you like. Cover the pot and cook for 5 minutes, until you see the oil pooling on the surface of the tomatoes.
Season with the salt, adding more to taste, and serve over the boiled pasta of your choice.
When cooking pasta, be sure to make the cooking water nice and salty. Wendy uses two fistfuls of coarse sea salt in her pot.
Copyright 2021 Lynne Curry