Pasta and Quick Tomato Sauce

NOTE: If using whole tomatoes, drain and reserve liquid. Dice tomatoes either by hand or in a food processor fitted with metal blade (3 or 4 half second pulses).

Tomatoes should be coarse, with 1/4-inch pieces visible. If necessary, add enough reserved liquid to tomatoes to total 2 and 2/3 cups.

Press garlic into a small bowl and add 1 teaspoon of water. Heat 2 tablespoons of extra virgin olive oil and garlic in a 10-inch saute pan over medium heat until fragrant, not brown, about 2 minutes.

Stir in tomatoes and simmer until thickened slightly, about 10 minutes. Stir in basil, sugar and 1/2 teaspoon salt.

Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and 1 pound of pasta. Cook according to instructions.

Reserve 1/4 cup of the cooking water from the pasta, drain and return to pot. Mix in reserved water, sauce, and remaining tablespoon of olive oil. Cook together over medium heat for about a minute, stirring constantly, to coat pasta.

Serve immediately.