Cavatelli in Thrice Reduced San Marzano Tomato Sauce with Summer Savory, Garlic, and Black Pepper

This one takes some patience but not a lot of attentiveness; but this is minimalism at its finest. Using one can of San Marzano tomatoes, incorporate 6 cloves of minced garlic, a dash of kosher salt, and 1-2 tablespoons of dried summer savory. Reduce by 1/2, add water back to get back to 3/4 of the original volume, reduce; repeat this three times over 2 hours, hitting the sauce with a good dose of black pepper on the last iteration.

From gastronomic guesswork

Grab some really good cavatelli, like this ...

From gastronomic guesswork

Cook the pasta in salted water for 10-12 minutes until just tender.

From gastronomic guesswork

This one is an instant personal classic. I don't know if all that reduction makes a difference, as the sauce tasted good 15 minutes into the whole process. But this little recipe will be repeated frequently, who knew a little summer savory and some garlic could make your tomato sauce this happy?