Cold Pasta with Tomato Sauce

Nikos Oikonomopoulos

3 tablespoons of olive oil
1 teaspoon of minced garlic
4 large tomatoes, peeled and chopped, or one 28-ounce can of tomatoes, drained and chopped
2 tablespoons of wine vinegar
1 tablespoon of sugar
Salt to taste
Cayenne pepper to taste
1 bunch of parsley or basil, chopped
12 ounces of spaghetti

Heat 2 tablespoons of the oil in a large skillet. Add the garlic and saute for 30 seconds.

Stir in the tomatoes, the vinegar, the sugar, the salt, and the cayenne, and simmer until thick, about 25 to 30 minutes.

Remove the sauce from the heat and stir in the parsley or the basil.

Cook the pasta in boiling salted water until al dente. Drain and toss with the remaining tablespoon of olive oil, then toss with the tomato sauce.

Serve at room temperature.