This is a straightforward, traditional, fresh tomato sauce in which ripe tomatoes -- and little else -- get cooked quickly to retain their vibrant flavor. Why then is it such a hit?
The key is in the finish. Here's how I put the dish together at the restaurant: I take a single portion of pasta cooked just shy of al dente and add it to a saute pan that holds a single portion of hot, bubbling tomato sauce.
To toss the pasta and sauce together I use that pan-jerking method we chefs are so...Full Story