This is the season, of course, for simple, pure, fresh tomato sauce, and this presentation of pasta and sauce did not last long in Ava's dish.
The sauce is so simple to make. We get very lovely vine-ripened tomatoes at the local farmer's Market. Italian Romas are the best option.
In a saute pan large enough to hold the tomatoes, heat one-third cup of olive oil over medium heat. Finely chop five garlic cloves and add them to the oil. Cook for about fifteen seconds, letting the garlic just start to sizzle, and then add the tomatoes. Stir. Add a teaspoon or two or salt (two) and a teaspoon of sugar.
Let cool, run through a food mill -- medium is good, but if you want really pure, minus all seeds, run it through medium and then fine.
Put back in saute pan, bring to a boil, and turn off. Taste for salt. Put it on your favorite pasta (farfalle is Ava's). Top with plenty of freshly grated parmesan and some basil leaves for decoration. Serve very hot.