The ultimate test of an Italian cook. It is not just tomato sauce on noodles; it is an emulsion. The pasta must finish cooking directly in the pan with the tomato sauce and a ladle of starchy pasta water, aggressively tossed to create a glossy, binding mantle of sauce that clings to every strand.
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the oil. In a wide skillet, heat the olive oil over medium heat. Add the smashed garlic cloves. gently until golden brown, the oil. Remove and discard the garlic.
The Sauce. Carefully pour the hand-crushed tomatoes into the hot oil (it will splatter). Add a pinch of salt. briskly uncovered for 15 minutes until the oil rises to the surface and the sauce thickens.
the pasta. In a large pot of aggressively salted water, drop the pasta. Cook for 2 minutes LESS than the package instructions for al dente.
The Emulsion (Mantecatura). Transfer the undercooked pasta directly from the water into the skillet with the tomato sauce using tongs (do not drain the pot).
Bind. Add one ladle of the starchy pasta water to the skillet. Increase the heat to high. Toss the pasta violently and continuously in the sauce for 2 minutes . The starch and oil will emulsify, creating a glossy coating.
Finish. Turn off the heat. Tear the fresh basil over the pasta. Add a drizzle of raw olive oil and toss one final time. Serve immediately with Parmigiano.
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