Yeah I think that approach works fine for the pasta. The key is letting the sauce simmer long enough so it thickens naturally. I usually start with garlic in olive oil then add crushed tomatoes and let it go for about 20 minutes. Fresh basil right at the end makes a big difference. If you want it heartier you can add some browned meat but it's just as good without. The pasta itself needs to be al dente because it'll continue cooking a bit when you toss it with the sauce. I'd recommend reserving some pasta water before draining to thin the sauce if needed.

I've been making this recipe for about two years now and it always turns out well. The trick is not to overload it with toppings because that makes the crust soggy. Keep it simple with just a few quality ingredients. I also brush the edges with garlic butter before baking for extra flavor. Let me know if you want the full list of seasonings I use and I can send that over. The whole process takes about 45 minutes from start to finish so it's doable even on a weeknight.
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The garden beds are almost ready for planting. I built three raised beds last weekend using untreated cedar. They're about 4 feet by 8 feet each which gives plenty of space for vegetables. I'm planning to do tomatoes in one bed peppers and cucumbers in another and herbs and greens in the third. The soil mix I used is equal parts topsoil compost and perlite for good drainage. I still need to install drip irrigation before the weather gets too hot. My local nursery has starter plants available so I'll probably pick those up this weekend.

I've also been thinking about adding a small composting setup near the garden. Just a simple bin would be enough to handle kitchen scraps and yard waste. It takes a few months to get usable compost but it's worth it for the soil health. Let me know if you want to come see the setup once everything is planted. I'm also considering putting in a small paver path between the beds so it's easier to work in the garden when the ground is wet. If you've grown tomatoes before do you have a favorite variety that does well in this climate.