I like the simplicity of the tomato sauce, even if I believe in simmering the sauce for a long time to intensify the flavors.

As every family has a different version on how to make this sauce, I find that it always tastes fresh, flavorful and delicious. 

INGREDIENTS:

1 lb. Mezzi rigatoni Pasta

1 ½ fresh plum tomatoes (for canned tomatoes use 2 cups with their juice)

½ cup olive oil

1 medium white chopped onion

2 clove of chopped garlic

Pinch of chili flakes 

Salt and freshly ground pepper

Granulated sugar (optional)

Bunch of basil leaves

STEPS:

Wash the tomatoes and cut in ½ inch thick cubes. In saucepan over medium heat, put the olive oil, the chopped onion and sauté until the onion is translucent then add the garlic and cook for about 2 minutes.

Add the tomatoes, salt and pepper, chili flakes and sugar (I usually add pinch of sugar to balance the acidity of tomatoes).

Then simmer uncovered for about 45 minutes by stirring from time to time while cooking, lastly 5 minutes before the cooking time add the basil leaves.

Cook Mezzi rigatoni according to the package instructions in boiling salted water.

Mix the drained pasta with the sauce and garnish with basil leaves and olive oil.

Serve immediately with grated Parmesan cheese.