Ingredients
1 whole bulb garlic, peeled and coarsely chopped
2 T extra virgin olive oil
1 28 oz. can peeled plum tomatoes in juice, chopped coarsely
1 tablespoon sugar
1 bunch fresh basil
Kosher salt and freshly ground black pepper to taste
1 lb. box of bucatini pasta or regular spaghetti
Pecorino Romano or Parmesan Reggiano cheese to taste
Preparation
In a skillet, heat oil set to Medium on the stovetop. Add garlic. Saute briefly, until fragrant, about 2 minutes and then add tomatoes with its juice. Stir in sugar and turn up heat to High. Simmer until sugar is dissolved, a couple minutes. Remove from heat. Tear basil into sauce.
Prepare pasta, taking care to salt the water generously. Taste pasta to ensure it is properly cooked and drain.
To Serve: Top pasta with sauce and cheese curls cut with a vegetable peeler or simply garnish with freshly grated cheese, salt and pepper.
