Chop the ripe tomatoes into small, even pieces using a chef's knife, discarding the core and tough stems. Place all chopped tomatoes in a bowl and set aside.
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta in a colander and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering. Add the chopped tomatoes to the skillet and cook, stirring occasionally, until they begin to break down and release their juices, about 5-7 minutes. Look for bubbling and slightly thickened mixture.
Season the tomato mixture with salt and a dash of sugar; stir well and continue simmering until the sauce is thickened and vibrant in color, approximately 5 minutes. You should see a slightly chunky, glossy sauce that coats the back of a spoon.
Add the cooked pasta directly into the skillet with the tomato sauce. Toss gently with a pair of tongs or a fork until evenly coated and heated through, about 1-2 minutes. The final dish should be bright, saucy, and slightly chunky.
Transfer the pasta to plates and serve immediately. Optionally, finish with a drizzle of olive oil or fresh herbs for added flavor and visual appeal.
