This has been a go-to dinner in my house since childhood. It’s not a traditional red sauce, but at the end of the summer and into the early fall when fresh tomatoes are still available we often make this 3 ingredient quick pasta sauce.
Don't worry about measurements, go by taste when it comes to how much garlic you like.
+pasta of your choice
1) Mince the garlic and finely chop the onion. Get a splash of olive oil heating in a skillet over a moderate heat and add the onion and garlic. Let them sweat and soften (about 5-7 mins) while you chop the tomatoes into a small dice.
2) Add the tomatoes to the skillet, season to taste, and give everything a good stir. As this cooks down bring a pot of salted water to boil, add the pasta, and cook until al dente.
3) Pull the pasta directly out of water and transfer into the cooking sauce. Stir well, adding a couple more spoonfuls of pasta water if needed. Let it cook down (about 5 mins) together and serve up with basil, Parmesan and freshly ground pepper.