Ingredients

Instructions

  1. Open the can of tomatoes.
  2. Do not drain, but dump the whole thing in a non-metallic bowl.
  3. Stir in the balsamic vinegar, black pepper, basil, and salt if you really think you need it.
  4. Most canned tomatoes have enough salt for this, and if you're using no-salt tomatoes, its probably because you're not SUPPOSED to have the salt.
  5. So drop the salt shaker, buddy.
  6. Let the tomatoes, et al, stand about 10 minutes.
  7. Sauté garlic in olive oil until translucent.
  8. Do not brown.
  9. Remove skillet from the burner, leaving garlic and oil in pan.
  10. Set aside.
  11. If you haven't already, put on a pot of water to boil for the pasta.
  12. A big pot, so it has lots of elbow room.
  13. People should stick together, not pasta.
  14. Hmmm, that should be a commercial.
  15. Drain the tomatoes, catching the juice in the skillet with the sauteed garlic.
  16. Bring this to a boil and then simmer until the liquid is reduced by about 1/3.
  17. It needs to do this in order to concentrate the flavors a bit.
  18. While the liquid is reducing, drop the pasta into the boiling water, and cook according to package directions, just until al dente.
  19. When the pasta is done, drain and keep hot if the sauce is not done yet.
  20. Once the liquid has reduced enough, add the tomatoes, and heat briefly.
  21. You want them to get HOT, not MUSHY.
  22. Pour all this over the hot pasta and toss.
  23. Serve immediately, nice and hot, passing parmesan to let everyone top their own.
  24. This goes nicely with my Green Bean Compromise and a tossed salad with my Extremely Bad Breath Garlic& Green Olive Dressing, but serve what you like.
  25. I won't mind.