Use the juiciest, sweetest summer tomatoes you can find for this light, fresh sauce, and toss it with well-drained hot spaghetti and lots of freshly grated Parmigiano-Reggiano. Or use it to spoon onto Pizza Dough; over poached, fried, or scrambled eggs; or on grilled fish, chicken, or zucchini—then add a flourish of olive oil and fresh herbs.

Ingredients

　　1–2 garlic cloves, finely grated

　　1/2 cup passata di pomodoro, or strained tomatoes

　　4–6 tablespoons extra-virgin olive oil

　　1 pinch of crushed red pepper flakes

　　Salt and freshly ground black pepper

　　Grate the fleshy sides of the tomatoes on the large holes of a box grater into a big bowl. Discard the skins. Add the garlic, passata, oil, and crushed red pepper flakes, and season to taste with salt and pepper.

　　Excerpted from CANAL HOUSE Cook Something: Recipes to Rely On Copyright © 2019 by Christopher Hirsheimer and Melissa Hamilton. Used with permission of Little, Brown and Company, New York. All rights reservedBuy the full book from Amazon.