Recipe(tried): A pasta sauce!

Pasta Sauce
This is a Cook's Illustrated recipe, I have made it many many times and it's excellent with in season tomatoes. I sometimes cook a chicken breast and pull it apart, then add to the sauce at the last minute.

3 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced or pressed with garlic press
2 pounds ripe tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces
2 tablespoons chopped fresh basil leaves
Salt
1 pound pasta

1. Heat 2 tablespoons oil and garlic in medium skillet over medium heat until garlic is fragrant but not browned, about 2 minutes. Stir in tomatoes; increase heat to medium-high and cook until liquid given off by tomatoes evaporates and tomato pieces lose their shape to form a chunky sauce, about 10 minutes. Stir in basil and salt to taste; cover to keep warm.

2. Meanwhile, bring 4 quarts water to boil in large pot or soup kettle. Add 1 tablespoon salt and pasta. Cook until pasta is al dente (refer to package directions; cooking times vary with different shapes). Reserve 1/4 cup cooking water; drain pasta and transfer back to cooking pot. Mix in reserved cooking water, sauce, and remaining tablespoon oil; toss well to combine. Serve immediately.

Serves 4

Cooking time, it turned out, was key to preserving fresh tomato flavor. The more time tomatoes spend in the pan, the less fresh they taste.

To promote quick cooking, we recommend that you use a wide (10-inch) saut pan; one with relatively high (3-inch) sides is useful to prevent splattering. Be sure to keep the cover off the pan as the sauce cooks to give the tomato liquid a chance to evaporate. The sauce freezes well, but add the basil when reheating.