Adapted from Cook’s Country, Aug./Sept. 2014
1 lb. very ripe Tomatoes, cored and cut into 1/2-inch pieces
2 1/2 tsp. chopped fresh Oregano
1 tsp. plus 1 Tbls. extra-virgin olive oil, plus extra for serving
2 garlic cloves, minced
salt and pepper
1/2 lb. short pasta, such as campanelle, penne, or fusilli
1/2 oz. Parmesan cheese, grated (1/4 cup), plus extra for serving
1/8 tsp. sugar
1 1/2 cups water
1/4 cup fresh Basil leaves, torn
Combine tomatoes, oregano, 1 teaspoon oil, garlic, 3/4 teaspoons salt, and sugar in large bowl. Let sit until tomatoes soften and release their juice, at least 1 hour or up to 3 hours. Drain tomato mixture in fine-mesh strainer set over bowl and reserve juice. (You should have 1/2 cup tomato juice; if not, add water as needed to equal 1/2 cup.) Divide drained tomato mixture evenly between 2 bowls. Using potato masher or fork, mash 1 bowl of tomato mixture to pulp. Combine water, pasta, and reserved tomato juice in Dutch oven. Cover, place over medium-high heat, and cook at vigorous simmer, stirring often, until pasta is al dente and liquid has nearly evaporated, 12 to 15 minutes. Off heat, stir into pasta: basil, Parmesan, mashed and unmashed tomato mixtures, and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve with extra oil and extra Parmesan.