Serves 4 people
1 pound penne
1 pound ripe tomatoes, cut into 1/2-inch dice
Pinch of sugar
Maldon or other flaky sea salt
6 tablespoons extra virgin olive oil
Freshly grated Parmigiano-Reggiano for serving
Bring 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt. Drop in the pasta and cook until just al dente. Drain the pasta, reserving about ½ cup of the pasta water.
Combine the tomatoes and ¼ cup of the reserved pasta water in another large pot and bring to a simmer over medium-high heat.
Season the tomatoes with the sugar and Maldon salt to taste, add the pasta, and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce).
Stir in the oil and serve immediately, with grated Parmigiano on the side.
Recipe courtesy of Molto Gusto (ecco 2010)