A Chef's Ultimate Tomato Pasta (Spaghetti al Pomodoro)

Cut the red and yellow datterini tomatoes in half. Use both types: the yellow gives the sauce depth of flavor, and the red gives sweetness and a subtle acidity.

Put the unpeeled garlic in a frying pan, then add the basil to release its aroma. Do not add oil at this point.

Drizzle in the olive oil, then add all of the cut tomatoes. Sprinkle with salt to season. Add more yellow and red tomatoes to adjust the quantity.

Add unsalted water to the oil from the very beginning. This is an infusion method rather than sautéing: raise the temperature gradually from lukewarm to slowly draw out the aroma and flavor of the ingredients.

Once it comes to a boil, simmer over high heat for about 20 minutes. This becomes a base with a flavor like vegetable broth.

In a separate pot, bring water for the pasta to a boil and add salt.

Once the tomato skins begin to split, crush them lightly with a spatula and reduce slowly into a sauce. The color, viscosity, and depth of flavor gradually develop. Crush the garlic as well to draw out its aroma.

Strain the simmered tomatoes, removing the skins and seeds while pressing out only the juice. This completes a sauce in which the juice of the red and yellow datterini has taken on the flavors of the olive oil, salt, basil, and garlic.

Lift the pasta out slightly before it is fully cooked (about 1 minute remaining) and transfer it to the pan with the sauce. Raise the heat a little and finish cooking the spaghetti in the sauce while moving it around.

Taste to check the salt level and keep stirring. Continue for about 30 seconds to 1 minute, until the pasta turns from white to orange and the sauce thickens.

To finish, add a generous amount of extra virgin olive oil and mantecare (stir to emulsify until creamy). With good-quality oil, the amount is not an issue.

Twirl the pasta with tongs to shape it and plate it. Scoop up the sauce with a rubber spatula and add it to the plate, then garnish with basil flowers (purple basil) at the end.