Pasta And Fresh Tomato Sauce With Garlic And Basil

1. Heat 2 tablespoons oil and garlic in 12-inch skillet over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Stir in tomatoes, increase heat to medium-high, and cook until tomato pieces lose their shape and form chunky sauce, about 10 minutes. Stir in basil and season with salt to taste.
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.
3. Add sauce, remaining 1 tablespoon oil, and 1⁄4 cup reserved cooking water to pasta and toss to combine. Add remaining cooking water as needed to adjust consistency. Serve immediately.

PASTA AND FRESH TOMATO SAUCE WITH CHILE PEPPER AND BASIL
Heat 3⁄4 teaspoon red pepper flakes along with oil and garlic.

PASTA AND FRESH TOMATO SAUCE WITH ANCHOVIES, OLIVES, AND CAPERS
Heat 3 rinsed and minced anchovy fillets with oil and garlic. Add 1⁄2 cup kalamata olives, pitted and chopped, and 1 tablespoon rinsed capers to sauce with basil.

PASTA AND FRESH TOMATO SAUCE WITH ONION AND BACON
Pancetta can be substituted for the bacon. Because it is leaner, cook it in 2 tablespoons of olive oil with the onion.
Heat 1 tablespoon olive oil in 12-inch skillet over medium heat until shimmering. Add 1 finely chopped onion and 4 slices chopped bacon and cook until onion begins to brown and bacon begins to crisp, about 6 minutes. Omit olive oil and garlic in sauce and cook tomatoes in skillet with onion and bacon mixture. Substitute 2 tablespoons minced fresh parsley for basil.

PASTA AND FRESH TOMATO CREAM SAUCE WITH ONION AND BUTTER
Substitute melted butter for olive oil in sauce and 1 finely chopped onion for garlic; cook onion until softened and lightly browned, 5 to 7 minutes. Add 1⁄2 cup heavy cream to tomatoes after chunky sauce has formed, then continue to cook until sauce thickens slightly, 2 to 3 minutes longer. Omit additional oil.