Pasta al Pomodoro

Method

1. Select large, ripe tomatoes. Wash them and remove the stem. Score a small cross on the top of each tomato.
2. Bring a pot of salted water to a boil. Add the tomatoes, cover, bring back to a boil, then cook for 5 minutes.
3. Drain the tomatoes and pass them through a food mill to obtain a smooth sauce.
4. Take a clove of garlic, crush it, remove the skin, and leave it in large chunks.
5. In a small pot, add the garlic, extra virgin olive oil, and chili pepper (if desired). Place over heat and sauté until the garlic begins to turn golden.
6. Pour the tomato sauce into the pot.
7. Add an amount of water equal to half the volume of the tomato sauce.
8. Bring to a boil over high heat, then lower the heat, partially cover, and cook for 45 minutes.
9. After 45 minutes, season with salt. If you want a thicker sauce, continue cooking.
10. Turn off the heat. Add torn basil leaves, stir, cover, and let rest for at least 15 minutes.
11. Taste and if the sauce is slightly acidic, add a teaspoon of sugar (to trick the palate) or the tip of a teaspoon of baking soda (to neutralize the acidity).
12. Meanwhile, cook the pasta in plenty of salted water until al dente. Drain.
13. In a bowl, place the pasta, drizzle with extra virgin olive oil, and add a few ladles of sauce. Mix well. Remove the garlic if desired.
14. To serve, place grated Parmesan (or Grana Padano) on the plate first, then the sauced pasta, more sauce on top, and fresh basil leaves.