Fresh

This is probably one of the first dishes I cooked.  I felt accomplished, I was in high school-- now I'm a few years older and it's still delicious, though not the most complicated thing I can cook.

Angel-Hair Pasta with Fresh Tomato Sauce

1 clove of garlic

3 lb of tomatoes (i usually use less)

2 Tblsp fresh lemon juice

1 tsp salt

1 tsp sugar (optional)

1/2 tsp black pepper

1 lb capellini (or any pasta you like)

1/2 cup chopped fresh basil

Serve with grated Parmigiano-Reggiano and a drizzle of olive oil if you like

Mince garlic and mash into paste with a pinch if salt using a heavy knife.

Core and coarsely chop 2/3 of the tomatoes. Halve the remaining tomatoes crosswise and rub them against large hole on a grater into a large bowl. Discard the skin. Toss the grated tomato pulp with the chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using) and pepper. Let stand at least 10 minutes or until ready to use ( not more than 2 hours at room temp.)

Cook past in a 6-8 quart pot of boiling, salted water - uncovered -- until al dente (about 2 minutes -- longer of using something other than capellini). Drain past in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil. Makes 4-6 servings.