Quick Fresh Tomato Sauce · One Serving

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3–4 oz spaghetti
2 ripe tomatoes (~1 cup), chopped
1 Tbsp olive oil
1 garlic clove, minced
pinch salt · pinch sugar · pinch chili flakes (optional)
few basil leaves, torn
a splash of pasta water · parmesan to finish

What you need

3–4 oz spaghetti

2 ripe tomatoes (~1 cup), chopped

1 Tbsp olive oil

1 garlic clove, minced

pinch salt · pinch sugar · pinch chili flakes (optional)

few basil leaves, torn

a splash of pasta water · parmesan to finish

Boil the pasta in well-salted water. Scoop out a little pasta water before you drain.
Bloom the garlic. In a small pan, warm the oil with the garlic (and chili) over medium just until fragrant, ~30 sec — don't let it brown.
Smash it down. Add the tomatoes, salt, and a pinch of sugar; simmer 8–10 min, pressing with a spoon, until they collapse into a loose, jammy sauce.
Bring it together. Toss the drained spaghetti into the sauce with a splash of pasta water, swirling until it turns glossy and coats the noodles. Off heat, add the basil; finish with parmesan.

Steps — tap one to keep your place

1. Boil the pasta in well-salted water. Scoop out a little pasta water before you drain.

2. Bloom the garlic. In a small pan, warm the oil with the garlic (and chili) over medium just until fragrant, ~30 sec — don't let it brown.

3. Smash it down. Add the tomatoes, salt, and a pinch of sugar; simmer 8–10 min, pressing with a spoon, until they collapse into a loose, jammy sauce.

4. Bring it together. Toss the drained spaghetti into the sauce with a splash of pasta water, swirling until it turns glossy and coats the noodles. Off heat, add the basil; finish with parmesan.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.