I thought the recipe was off to a good start when it called for a lot of tomatoes (more than the other pasta recipes from this book). Rather than peel with the peeler, I crossed them on the bottom and put them in hot water until their skins were easily peeled.
Lots of garlic. I was alarmed. Then I read Guiliano's reassurance that I shouldn't be alarmed.
Basil, but not too much, added at the end.
"It tastes like a dream", was my first comment. Things continued from there.
30 Minute Pasta comes through with the goods yet again. This is going into my stash. Using fresh tomatoes is completely different to using canned.