Adapted from Molto Gusto by Mario Batali
1 lb penne
1 lb ripe tomatoes cut into 1/2″ dice
Pinch of sugar
6 Tbl olive oil
Freshly grated Parmegiano for serving
1. Cook Pasta al dente in 6 qts of salted (3 TBL kosher salt) water. Drain and reserve 1/2 cup pasta water
2. Combine tomatoes and 1/4 cup of pasta water in another pot, bring to simmer over medium heat, Season tomatoes with sugar and salt to taste.
3. Add pasta and stir and toss over medium heat until pasta is coated. Add a splash or two of water if necessary to loosen the sauce. Stir in oil and serve immediately with grated cheese on the side.