Pasta Pomodoro

from Runner's World, October 2010

Lew's specialty.

1/4 cup olive oil
3 garlic cloves, crushed
3 16 oz cans of peeled, whole Italian plum tomatoes, such as San Marzano
1 teaspoon oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper

Heat oil in a saucepan over medium. Add garlic and saute until golden brown, about three minutes. While garlic browns, pour tomatoes into a bowl. Squeeze with your hands to break them up. Add tomatoes and their juice to the saucepan. Add oregano, salt, and pepper. Simmer on low for 45 minutes. Add a little water if needed to keep sauce from becoming too thick (it should be bright red; if it turns brick red, it's too thick). To make oreganata, simmer sauce with sprigs of fresh oregano. Make arrabiata by adding red pepper flakes to taste.

Simmer pomodoro on low. Add one pound of pasta to a pot of boiling, salted water. Two minutes before it's cooked, remove pasta from water and add to sauce. Cook until tender, allowing pasta to absorb sauce. Add a little pasta water if needed to keep sauce liquid. Drizzle with olive-oil. Sprinkle with Italian cheese, such as Grana Padano. Garnish with basil. Serves six.