- 4 garlic cloves, peeled and sliced
- 1/4 teaspoon crushed red pepper flakes (a big pinch)
- 2 tablespoons olive oil
- One 28-ounce can Italian Crushed Tomatoes - I buy Cento or Progresso brands - it makes a big difference
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- One small 2 ounce package of fresh Basil (or if you really do not have fresh available, 1 tablespoon dried basil)
Cook the garlic and crushed red pepper flakes in the olive oil in a heavy saucepan, over medium heat for 1 to 2 minutes, stirring constantly, until garlic is softened and fragrant. Your intent is to infuse the oil with the flavor of the garlic and crushed red pepper to more fully blend into the tomato.
Add the San Marzano Italian crushed tomatoes and stir to combine.
Add 3 or 4 whole stems of fresh basil. Just take them out of the package, arrange them into a little bouquet and toss them in whole!
Season with a teaspoon of salt - 8 to 10 good turns of a fresh pepper mill - add a cup of white wine if you have it.
Reduce heat to medium low and allow sauce to bubble like crazy for 20 minutes, giving it a stir now and then.
As for the other half of the package of fresh basil; remove about 10 nice big leaves, stack and tightly roll them up. Cut across the roll, into very fine slices, and fluff the shreds. Stir your shredded basil into the sauce - cook another 2 minutes - and that's the dish.