SPICY PASTA SAUCE

Ingredients:

3 tbsp. extra virgin olive oil
2–4 tsp. crushed red pepper flakes
1 small yellow onion, finely diced
6 large cloves garlic, minced or pressed
2 (28-ounce) c. whole tomatoes, preferably San Marzano
1/2 c. packed fresh basil leaves, torn or roughly-chopped
1 tsp. fine sea salt
1/2 tsp. freshly-cracked black pepper

Directions:

1. Heat olive oil in a large saucepan over medium-high heat until melted. Add crushed red pepper flakes and sauté for 2 minutes, stirring occasionally. Add onion and sauté for 5 minutes or until softened and translucent, stirring occasionally. Add garlic and sauté for 2 more minutes or until fragrant, stirring occasionally. Add in the tomatoes and stir to combine.

2. Continue cooking the sauce, breaking up the tomatoes with a wooden spoon as you go, until the sauce reaches a low simmer. Reduce heat to medium to maintain a steady simmer. Then let the sauce continue to cook uncovered for about 25-30 minutes, stirring occasionally, until it has thickened and reached your desired consistency.

3. Stir in the basil, salt and pepper. Then taste the sauce, and season with any extra salt, pepper and/or crushed red pepper flakes as needed.

4. Serve with pasta. Keep for 4 days in the fridge.

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