This is one of those sauces that you must try. Once you do, I assure you that you will make it one of your family’s standard recipes. It is quick, simple, and nutritionally sound, and this sauce is at the base of many other recipes. You can double or triple this recipe for big dinners, or you can freeze it and use it in future meals. It keeps in the freezer for a month or two.
- makes about 3½ cups, enough for 1 pound of pasta
- ¼ cup -extra--virgin olive oil
- 7 garlic cloves, peeled and sliced
- One -28--ounce can whole San Marzano tomatoes, crushed by hand
- Pinch crushed -red--pepper flakes
- 1 teaspoon kosher salt
- 1 fresh basil sprig
In a large skillet, over medium heat, heat the olive oil. When the oil is hot, add the garlic. Once the garlic is sizzling, add the tomatoes, slosh out the can with 1 cup water, and add that as well. Sprinkle in the -red–pepper flakes, and season with the salt. Submerge the basil sprig in the sauce.
Simmer the sauce until it is slightly thickened, about 15 minutes. Discard the basil.