Master Instructions1. If using diced tomatoes, go to step 2. If using whole tomatoes, drain and reserve liquid. Dice tomatoes by hand or into workbowl of food processor (use three or four 1/2-second pulses). Tomatoes should be coarse, with 1/4-inch pieces visible. If necessary, add enough reserved liquid to tomatoes to total 22/3 cups.
2. Process garlic through garlic press into small bowl; stir in 1 teaspoon water (see figure 4; if you don't own a garlic press, see figure 5). Heat 2 tablespoons oil and garlic in medium sauté pan over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes; simmer until thickened slightly, about 10 minutes. Stir in basil, sugar, and salt. Adjust seasonings and serve, tossing pasta with remaining tablespoon of oil. Reserve 1/4 cup pasta cooking water and use as needed to moisten sauce.
VARIATIONS:
Spicy Tomato Sauce (Arrabbiata)
Increase garlic to 4 cloves and add 3/4 teaspoon dried red pepper flakes with garlic puree. Substitute 1/4 cup minced fresh parsley leaves for basil.
Tomato Sauce with Anchovies and Olives
Increase garlic to 3 cloves and add 1/2 teaspoon dried red pepper flakes and 3 minced anchovy fillets along with garlic puree. Substitute 1/4 cup minced fresh parsley leaves for basil. Add 1/4 cup pitted (see figure 13), sliced Kalamata olives and 2 tablespoons drained capers with parsley.
Tomato Sauce with Vodka and Cream
Add 1/4 teaspoon dried red pepper flakes along with garlic. Halfway through 10-minute simmering time, add 1/2 cup vodka. Continue with recipe, adding 1 cup heavy cream and ground black pepper to taste along with remaining seasonings. Transfer sauce to workbowl of food processor; pulse to coarse puree. Return sauce to pan; simmer over medium heat to thicken, 2 to 3 minutes.
Tomato Sauce with Bacon and Parsley
Fry 4 ounces (6 slices) bacon, cut into 1/2-inch pieces, in medium skillet over medium-high heat until crisp and brown, about 5 minutes. Transfer with slotted spoon to paper towel—lined plate; pour all but 2 tablespoons fat from pan. Omit 2 tablespoons olive oil from sauce and cook garlic and 1/2 teaspoon dried red pepper flakes in bacon fat. Substitute 2 tablespoons chopped fresh parsley leaves for basil; add reserved bacon, crumbled, along with parsley, and reduce salt to 1/4 teaspoon.