Ingredients
- 5 tablespoons McEvoy Ranch Organic Extra Virgin Olive Oil
- 8 large cloves garlic peeled and thinly sliced
- 28 ounce can whole San Marzano tomatoes, with juices
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 sprigs fresh basil plus more for garnish
Instructions
Heat the olive oil in a 5-quart pot over medium-low heat. Once hot, add the garlic. Turn the heat down to low and cook until the garlic is fragrant and starting to brown a little, about 3 to 5 minutes, stirring frequently. Remove from the heat.
Add the tomatoes, sugar, salt, and crushed red pepper flakes. Use a spoon or potato masher to crush the tomatoes a bit. Stir in the basil springs.
Bring to a boil, and then cover the pot, but leave the lid ajar. Turn the heat down to simmer, and cook 30 to 40 minutes, stirring occasionally. The sauce is done when it’s thickened and the oil has separated from the tomato.
Remove the cooked basil springs and discard.
Serve with any type of pasta you like, or use it any way you’d use marinara sauce.
Serving Options
Spaghetti cooked to al dente
Zucchini noodles
