Ingredients:

  • 28 oz Whole Peeled San Marzano Tomatoes
  • 1/4 cup Extra Virgin Olive Oil
  • 5 cloves Garlic, thinly sliced
  • 1/2 tsp Red Pepper Flakes
  • 1 small sprig Fresh Basil
  • 0.5 tsp Fine Sea Salt

Instructions:

  1. Pour the 28 oz Whole Peeled San Marzano Tomatoes into a large bowl and crush them by hand until they are in bite-sized, irregular chunks.
  2. Place the 1/4 cup Extra Virgin Olive Oil and 5 cloves of sliced garlic in a cold skillet.
  3. Turn the stove to medium and cook until the garlic begins to sizzle and turns a pale golden color.
  4. Stir in the 1/2 tsp Red Pepper Flakes and cook for 30 seconds until the oil turns slightly orange.
  5. Carefully pour in the crushed tomatoes and all their juices.
  6. Stir in the 0.5 tsp Fine Sea Salt and the sprig of fresh basil.
  7. Bring to a bubble, then lower the heat to maintain a steady simmer for 20 minutes until the oil begins to separate and pool on the surface.
  8. Use your wooden spoon to mash any large pieces of tomato against the side of the pan.
  9. Remove and discard the basil sprig before serving.
  10. Add your cooked pasta directly to the skillet with a splash of pasta water until the sauce clings to every strand.