By Mimi Thorisson - From Old World Italian May 2021 4 Servings Ingredients 5 tbsp extra-virgin olive oil 1 garlic clove, smashed and peeled 16 ounces peeled tomatoes, drained Fine sea salt 1 pound fresh tajarin or dried tagliolini A large bunch of fresh basil leaves chopped Steps In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until lightly golden, about 3 minutes. Crush the tomatoes with your hands as you add them to the saucepan. Stir well and add ½ cup water. Cook for 20 minutes to reduce. Season with salt. Bring a large pot of salted water to a boil over medium-high heat. Add the tajarin to the boiling water and cook until al dente, about 2 minutes. Meanwhile, return the tomato sauce to medium heat. Reserving a ladle of pasta water, drain the pasta and add it and the reserved pasta water to the sauce. Toss for 20 seconds until coated. Add the chopped basil and serve immediately.