I make pasta: San marzano tomatoes, basil, garlic, olive oil (at Mel’s kitchen)
Blanch and peel skin from heirloom tomatoes during peak of summer (or canned san marzano). Remove seeds. Dice tomatoes. Sweat chopped onions and garlic until soft. Add diced tomatoes and stew on medium-low. Stir with a rubber spatula to prevent burning. Stew down until the liquid and flavor of tomatoes concentrate and it becomes a jam-like consistency. Meanwhile, cook your pasta to 80% doneness. Then add pasta to tomato sauce and a splash of pasta water to continue cooking the pasta on high heat. As the pasta cooks, it will absorb the tomato sauce. Add a pinch of salt, pepper, and chili flakes. When the pasta is just about done, add torn basil leaves, good quality olive oil, and cook until the sauce “sticks” to the pasta.