Why This Recipe Works

Garlic is a big part of what gives this pasta its delicious flavor. Garlic's flavor is only released when its cell walls are broken, either by crushing or chopping. It triggers a chemical reaction that creates a special compound called allicin, which gives that sharp garlic smell and flavor. The more the clove gets broken down, the more allicin—and the more garlic flavor—you get! As you prep the garlic, have kids smell the whole, unpeeled garlic clove, the smashed and peeled clove, and then the minced cloves. Ask them: How strong is the garlic flavor at each stage?

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Instructions

In Dutch oven, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add onion and salt and cook, stirring often with wooden spoon, until onion is softened, about 5 minutes. Stir in garlic and cook for 30 seconds.

Stir in tomatoes and sugar. Reduce heat to medium-low and simmer gently, stirring occasionally, for 10 minutes.

Carefully stir in pasta and water. Increase heat to medium-high and cook, stirring often, until pasta is tender, 16 to 18 minutes.

Turn off heat. Drizzle pasta with extra oil and sprinkle basil over top. Use ladle to divide pasta and sauce among individual bowls. Serve with Parmesan cheese.