Spaghetti With Raw Tomato Sauce (Spaghetti Al Sugo Crudo)

• 2 1/2 pounds ripe tomatoes
• 1 teaspoon sugar
• Maldon or other sea salt
• Freshly ground black pepper
• 1 clove garlic, peeled and lightly smashed
• 1/2 cup extra virgin olive oil
• 1 pound uncooked spaghetti

1. Bring a large pot of water to a boil.
2. Add tomatoes, simmer for 10 seconds and drain.
3. Peel, core and halve tomatoes, discarding seeds and liquid.
4. Chop tomato pulp finely and place in a medium bowl.
5. Add sugar, and season with salt and pepper to taste.
6. Add garlic and olive oil, and whisk until blended.
7. Cover with plastic wrap, and allow to sit at room temperature for at least 30 minutes and up to 8 hours.
8. Discard garlic.
9. Bring a large pot of lightly salted water to a boil, and add spaghetti.
10. Cook until al dente, and drain well.
11. Add tomato mixture to hot pasta, and mix until pasta is evenly coated with sauce.
12. Serve immediately.

tomatoes, sugar, salt, freshly ground black pepper, clove garlic, extra virgin olive oil, spaghetti

Taken from cooking.nytimes.com/recipes/8335 (may not work)