This sauce comes together fast, with thinly sliced garlic and a pinch of red pepper flakes bloomed in olive oil until fragrant, then simmered with crushed San Marzano tomatoes until the whole pan turns glossy and thick. Torn basil goes in at the very end, keeping its color bright and its flavor fresh instead of cooked-out. The tomatoes do most of the heavy lifting here, breaking down into a rich, slightly chunky sauce that clings to pasta instead of pooling at the bottom of the bowl. It's a great option if you're watching your sodium, since you're building flavor from good olive oil, real garlic, and ripe tomatoes rather than leaning on anything salty to carry the pot. A twenty-minute simmer is really all it takes to get that deep, rounded tomato flavor without any shortcuts. Keep a jar of this in the fridge and you'll reach for it over anything store-bought.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Heat the olive oil in a large saucepan over medium-low heat until it shimmers. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2–3 minutes. Watch closely — garlic can brown quickly and will turn bitter.
Pour the canned tomatoes and their juices into the pan. Using a potato masher or fork, crush the tomatoes into rough, uneven pieces directly in the pan.
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