Al dente macaroni with a quick sauce that keeps fresh tomatoes firmly in the spotlight. Garlic is gently perfumed in olive oil, the tomatoes cook just long enough to concentrate, and basil goes in at the end to stay vibrant. Simple, affordable, juicy pasta that proves a good sauce does not need half the pantry.
Bring the water to a boil in a large pot. Dice the ripe tomatoes, thinly slice the garlic, and separate the basil leaves. Once the water boils, add three-quarters of the salt and the macaroni; cook for 1 minute less than the package directions, usually 8 to 10 minutes, until al dente. Before draining, reserve about 120 ml of the pasta water.
While the pasta cooks, heat the olive oil in a wide skillet over medium heat and cook the garlic for 30 to 45 seconds
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Transfer the drained macaroni directly to the skillet and gradually add the reserved pasta water. Cook and toss for 1 to 2 minutes, until the starch brings the tomatoes and oil together and the sauce becomes glossy and clings to the pasta with no loose liquid pooling underneath. Turn off the heat, tear the basil by hand, and toss it through just before serving. And that is it! Tomato, garlic, olive oil, and basil: when all four are good, there is no reason to hide them behind anything else. 🍅
