Pasta al pomodoro, I do not know a dish more Italian and delicious than this!
Even if It is a very easy recipe, It is pretty hard to find a good pasta al pomodoro.
Easy does not mean shoddy. Each ingredient must be chosen in its top quality and balancing the tomato sweet/sour is also essential to have a tasty and aromatic sauce, so It means that you need to try the tomatoes before cooking.
Take not of this basic recipe for 2.
200 gr spaghetti
12/15 raw cherry tomatoes (I have used the Pachino cherry ones)
1 big garlic clove
extra virgin olive oil
baking soda, if necessary
Heat extra virgin olive oil in a skillet over medium-low heat. Add the clove garlic crushed and the cherry tomatoes sliced in 4 parts (throwing out their water and the seeds) and salt. Cook and stir for 10 min (if your tomatoes are more acidic, add a pinch of baking soda).
Drain your pasta very "al dente", saving a glass of the cooking water.
Put the pasta in the skillet with the tomatoes and mix, adding the quantity of the cooking water needed to have a more juicy and creamy sauce.
Remove the skillet from heat. Add fresh basil leaves and if you want, parmesan and red pepper flakes.