a garlic (really) tomato sauce plus
a less garlicky variation (with jalapeno)
For true garlic lovers, or anyone really wanting to spice up their pasta for the evening, here is a very simple, surprising tomato sauce that has a lot of garlic and oregano but melds together just perfectly. One really has to try it, to find out how smooth and spectacularly tasteful this sauce is. And it is one of those fairly loose sauce recipes where the ingredients and quantities can vary easily by wont or availability.
In a heavy pot, over medium heat, add the olive oil and then the garlic and the red pepper flakes. Cook the garlic until it starts to get sizzle. About two minutes. Add the tomatoes. Add some freshly ground pepper and one teaspoon salt and the oregano, parsley, rosemary and thyme (and hum a few bars).
Simmer (low heat) for an hour. Stir now and then. Let cool and run through the food mill on a medium level. Put back in pan and test for salt. Add some grindings of the pepper mill and the sugar. Bring to a quick boil and stop. Ready to serve or freeze for a later date (which really works).
variation (with jalapeno):
In his delightful book: "Eating, a Memoir", Jason
Epstein offers a wonderful tomato sauce that is a simple and flavorful
variation of the above. The key is that he uses less garlic (it would be
hard to use more) and jalapeno pepper.
To finish: toss the pasta (penne recommeded) into the sauce. Serve very hot in large pasta bowls. Top each bowl generously with hand-shredded basil and a small handful of the very freshest mozarella, carefully putting the mozarella on the basil leaves and not on the pasta so it doesn't get stringy.