Directions:

Boil tomatoes in salted water until skin begins to peel back,

Peel off skin, squeeze out seeds and juice to strain and add later if needed, then put tomatoes in sizzling pan of olive oil cook and mash with potato masher. Let gently cook for 40 minutes.

Simultaneously, on very low heat steep garlic cloves, basil, and a pinch of red pepper in 2 cups olive oil (that much? No butter??)

Then add that to the sauce

Reduce sauce in very large pan, so it reduces quickly and maintains freshness

Cook pasta in salted water, a little bit underdone and don’t drain very well. Add it and the bit of water that comes with it to the sauce and cook for a bit until done. Flip it around to introduce air and make lighter.

Add chopped basil, pepper, salt as needed, and serve using a cookie cutter to keep it in the center of the dish and from being messy