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1
Open the can of tomatoes.
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2
Do not drain, but dump the whole thing in a non-metallic bowl.
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3
Stir in the balsamic vinegar, black pepper, basil, and salt if you really think you need it.
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4
Most canned tomatoes have enough salt for this, and if you're using no-salt tomatoes, its probably because you're not SUPPOSED to have the salt.
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5
So drop the salt shaker, buddy.
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6
Let the tomatoes, et al, stand about 10 minutes.
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7
Saute garlic in olive oil until translucent.
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8
Do not brown.
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9
Remove skillet from the burner, leaving garlic and oil in pan.
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10
Set aside.
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11
If you haven't already, put on a pot of water to boil for the pasta.
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12
A big pot, so it has lots of elbow room.
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13
People should stick together, not pasta.
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14
Hmmm, that should be a commercial.
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15
Drain the tomatoes, catching the juice in the skillet with the sauteed garlic.
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16
Bring this to a boil and then simmer until the liquid is reduced by about 1/3.
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17
It needs to do this in order to concentrate the flavors a bit.
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18
While the liquid is reducing, drop the pasta into the boiling water, and cook according to package directions, just until al dente.
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19
When the pasta is done, drain and keep hot if the sauce is not done yet.
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20
Once the liquid has reduced enough, add the tomatoes, and heat briefly.
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21
You want them to get HOT, not MUSHY.
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22
Pour all this over the hot pasta and toss.
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23
Serve immediately, nice and hot, passing parmesan to let everyone top their own.
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24
This goes nicely with my Green Bean Compromise and a tossed salad with my Extremely Bad Breath Garlic& Green Olive Dressing, but serve what you like.
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25
I won't mind.
