Salting pasta water aggressively is key to ensure each noodle is properly seasoned and mimic restaurant-quality pasta.
Whole peeled tomatoes are preferred over diced for natural flavor without added chemicals; draining technique preserves juices for the sauce.
Smashing and infusing garlic in oil intensifies flavor without needing to chop it; simplifies the sauce-making process.
Using a large Dutch oven helps contain a pound of pasta for efficient sauce preparation, preventing noodle spillage.
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