Very Fresh Tomato Sauce

This is only for fresh summer tomatoes. Do not attempt this with canned tomatoes or you will be missing the point. This is Marcella Hazan's recipe.

While the pasta is cooking dice two nice big juicy tomatoes and put them in a heat proof bowl. Add one crushed garlic clove and S&P. If you want to throw in a chiffonade of fresh basil please do.

Heat a generous amount of good olive oil, at least 1/2 a cup but more if you like, to smoking. Pour hot olive oil over tomatoes. Everything will sizzle and the tomatoes will release their juices and the whole thing will marry into a fresh ambrosia. Drain pasta and toss with tomatoes. The garlic is a vibrant kick that does not go well with parmesan. This takes 12 minutes and is something you might want to eat every other day for as long as tomatoes are around.