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 1/2 cup of the pasta water.
Combine the tomatoes and 1/4 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.