It's as good as it sounds, TRUST ME. I've always loved eating buttered noodles so much that whenever I'm having plain old spaghetti sauce noods, I butter the pasta before pouring on the tomato sauce. So that's where this idea came from. As for the garlic - I think it's safe to assume that I'll always find a way to incorporate a clove or two into every recipe.
I love buying canned tomatoes that are peeled because when you cook with them in recipes there's lots of juice that's not pasty so it allows the pasta sauce to be less thick and more spreadable. When blending the chunky tomatoes and their juice you get this like insane texture that's almost too good to be true. It's kinda like a tomato broth. Adding olive oil to my pasta sauces has also recently become a thing that I do because the oils, just like the watery-tomato-juice, loosens up the sauce.
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