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1
Fill the large pot with water, add a pinch of salt and set it on high heat to boil.
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2
Set the small pot over medium heat to warm.
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3
Peel and finely slice the garlic.
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4
Throw the garlic in the small pot and add the olive oil.
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5
Stir and leave to sizzle.
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6
By this point, the water in the large pot should be near boiling.
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7
Score an X on the bottom of your tomato and use the slotted spoon to lower it into the water in the pot.
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8
Count to 20.
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9
Remove the tomato using the slotted spoon and put it on your cutting board.
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10
Add pasta to the boiling water (stir it occasionally), turn the heat down to medium and let it boil.
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11
Turn the heat under the small pot up to high.
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12
By the time youve put the pasta in the boiling water, the tomato is cool enough to touch.
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13
Peel off the skin from the score marks you made.
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14
It should come off easily.
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15
Dice the tomato into a small dice.
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16
Add half of the tomato to the small pot, which should be sizzling, but not yet burning.
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17
Instant steam should spring up.
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18
Add salt and pepper and optional sugar and stir vigorourly with the metal fork for about a minute.
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19
Mash the tomatoes up as you stir to help break them down.
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20
Add the rest of the tomatoes, lower the heat to medium-high and let the sauce boil together until the pasta is done, stirring occasionally.
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21
If the sauce starts to get dry (thats actually a good sign!)
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22
add some water from the pasta pot to thin it out again, a soup spoon or two at a time.
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23
When the pasta is cooked, drain it, return it to the pot, then pour the tomato sauce over it from the other pot.
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24
Toss them together.
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25
Sprinkle parm to taste
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26
Taste
