1 lb capellini pasta
1/2 cup extra-virgin olive oil
3 large cloves of garlic, peeled and pressed
32 oz crushed tomatoes or tomato puree
1/4 cup sugar
1/4 cup chopped fresh basil
Salt to taste
Begin by heating a large pot of water. Heat the olive oil and minced garlic in a large saucepan over medium-low heat. When the garlic turns a light gold color, add the tomatoes to the oil. If the tomatoes spatter too much, remove the pan from the stove and wait a few seconds before adding the rest of the tomatoes. Add the sugar to the tomato sauce, and a pinch of salt if you want. Cook the sauce on medium heat for about 15 minutes. Then, turn the heat down and cook for another 10 minutes on low heat. Around 2 minutes before the sauce is done, add some salt to the pasta water, and begin cooking the pasta. The pasta should only be cooked for two minutes. Just before the pasta is done, add the chopped basil to the spaghetti sauce. Don`t add the basil too early, because basil can taste bitter if it`s cooked too long. When the pasta is finished cooking, drain it well, and pour the sauce on top. Mix well. Try not to let the pasta sit without sauce on top, because it will dry out. Serve and enjoy immediately!