1 clove of garlic
3 lb ripe tomatoes
2 tablespoons lemon juice
1 teaspoon sea salt (you can use regular table salt if that's all you have)
1 teaspoon sugar (optional but I encourage it. It adds another dimension to the sauce)
1/2 teaspoon fresh cracked pepper
1 lb anger hair pasta
1/2 cup fresh basil, chopped
extra virgin olive oil for dressing
Mince the garlic (using a microplane or the smallest holes in the box grater). Mash it into a paste using a pinch of salt. Set aside
Core and chop two thirds of the tomatoes. Set aside. Halve the remaining tomatoes, then rub the sides of the tomatoes against the large holes of the box grater. Grate tomatoes into a large bowl, reserving pulp but discarding the skin.
Toss the pulp with the chopped tomatoes. Add the garlic salt paste, lemon juice, sea salt, sugar and black pepper. Let the sauce stand until ready to toss with pasta, at least 10 minutes. This will allow the flavors to blend.
While the tomato sauce is standing, boil salted water to cook pasta in. Remember to boil enough water so the pasta will not stick together. Add the pasta when the water is rapidly boiling and cook for approximately 5 minutes. Angel hair pasta is thin and does not take a long time to cook.
Drain pasta in a colander and immediately add to tomato mixture, tossing well to combine. Sprinkle with basil and drizzle with olive oil and a pinch of salt before serving.
recipe adapted by Gourmet magazine