Pasta And Chunky Tomato Sauce

1. Heat 2 tablespoons oil and garlic in 10-inch skillet over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Stir in tomatoes, bring to simmer, and cook until slightly thickened, about 10 minutes. Off heat, stir in basil, 1-1⁄2 teaspoons salt, and sugar.
2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add sauce, remaining 1 tablespoon oil, and 1⁄4 cup reserved cooking water to pasta and cook over medium heat, tossing to combine, until heated through, about 1 minute. Add remaining cooking water as needed to adjust consistency. Serve immediately.

PASTA AND CHUNKY TOMATO SAUCE WITH ANCHOVIES AND OLIVES
Increase garlic to 3 cloves and cook 3 rinsed and minced anchovy fillets and 1⁄2 teaspoon red pepper flakes with oil and garlic. Substitute 1⁄4 cup minced fresh parsley for basil and add 1⁄4 cup pitted kalamata olives, sliced, and 2 tablespoons rinsed capers to sauce along with parsley.

PASTA AND CHUNKY TOMATO SAUCE WITH BACON AND PARSLEY
Cook 4 slices bacon, cut into 1⁄2-inch pieces, in 10-inch skillet over medium-high heat until crisp, about 5 minutes. Remove bacon with slotted spoon and transfer to paper towel–lined plate. Pour off all but 2 tablespoons fat from skillet. Cool skillet slightly, about 3 minutes. Omit olive oil from sauce and cook garlic and 1⁄2 teaspoon red pepper flakes in fat left in skillet. Substitute 2 tablespoons chopped fresh parsley for basil and add crisp bacon to sauce along with parsley.