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1
Set aside 1/2 pound of the tomatoes.
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2
Quarter the remaining tomatoes, or cut into wedges if very large.
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3
Heat 1 tablespoon of the olive oil in a wide, nonstick frying pan or in a 3-quart saucepan over medium heat.
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4
Add the onion.
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5
Cook, stirring often, until the onion is tender and golden, about eight minutes.
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6
Add the two large garlic cloves.
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7
Cook, stirring, until fragrant, 30 seconds to a minute.
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8
Add the quartered tomatoes, the sugar, basil sprigs and salt, and bring to a simmer.
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9
Simmer, stirring often, until the tomatoes have cooked down and the sauce is thick.
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10
Taste and adjust seasonings.
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11
Remove the basil sprigs, and put through the medium blade of a food mill.
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12
Return to the pan.
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13
Meanwhile, finely chop the tomatoes you set aside.
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14
Add the remaining small clove of garlic, salt to taste, 1 tablespoon extra virgin olive oil and a couple of leaves of basil, chopped or slivered.
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15
Allow to sit for 15 minutes.
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16
Bring a large pot of water to a boil, and salt generously.
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17
Add the pasta, and cook al dente, 10 to 12 minutes, following the cooking time suggestion on the package.
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18
If desired, stir 1/4 to 1/2 cup of the cooking water into the tomato sauce.
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19
Drain the pasta, and toss with both the warm tomato sauce and the uncooked tomato concassee.
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20
Serve with Parmesan, Pecorino or ricotta salata.
