Pasta with summertime fresh tomato marinara

Sizzle the garlic in good olive oil a few minutes, until it releases its flavor but does not brown.

Add the tomatoes with a good pinch of salt to draw out moisture, and some basil. Cook 15 to 20 minutes, stirring periodically, until they burst, cook down and turn saucy and almost jammy.

With about five minutes left on the tomatoes, add the pasta to salted boiling water.

Remove the garlic. Crush the tomatoes with the back of a wooden spoon to break down the pulp into a luscious sauce.

Cook the pasta a couple of minutes shy of al dente and transfer it straight into the sauce with a ladleful of the pasta water, so it finishes cooking and absorbs the flavor.

Add a good handful of parm and toss until creamy and the sauce has thickened and clings to the pasta. Plate.