Angel-Hair Pasta with Fresh Tomato Sauce

Start here: with fresh tomatoes from the garden, or good quality toms from the farmer's market.

Recipe is from an old Gourmet magazine (no date):
1 small clove garlic
1 pinch salt
3 lbs tomatoes (I used 4-5 large tomatoes)
2 Tbs fresh lemon juice
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
1 lb capellini (angel-hair pasta)
1/4-1/2 cup chopped fresh basil (I used 1/4 cup of basil ribbons)

Mince garlic and mash to a paste with the pinch of salt, using a large heavy knife (or a cheap small one with lots of leaning on it).

Core and coarsely chop two-thirds of tomatoes (I left the skins on and it wasn't a problem). Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl (very important!), reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, lemon juice, 1 tsp. salt, sugar and pepper. Let stand until ready to use, at least 10 minutes and up to 2 hours.

While tomatoes stand, cook angel hair pasta in a large pot of boiling water (I didn't add salt), uncovered, until al dente, about 2-3 minutes. (Mine took about 4 minutes--test continuously so you don't overcook.) Drain and immediately add to tomato mixture, tossing to combine. Sprinkle with basil. Pass salt and pepper at the table.

Amazing! I loved this and it was really really easy and fast. Perfect for this week's weather (topping nearly 100 degrees).