Ingredients:

  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1 tbsp tomato paste
  • 14 oz crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 1 tbsp unsalted butter
  • 1/4 cup starchy pasta cooking water
  • 1/4 cup fresh basil leaves, torn

Instructions:

  1. Heat the 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add the 4 cloves of thinly sliced garlic and 1/2 tsp red pepper flakes. Note: Keep the garlic moving so it turns translucent, not brown.
  2. Stir in the 1 tsp dried oregano. Cook for 30 seconds until the kitchen smells like a pizzeria.
  3. Add the 1 tbsp tomato paste to the center of the pan. Mash it into the oil with your spoon.
  4. Cook the paste for about 1 minute until it turns a deep brick red and smells savory.
  5. Pour in the 14 oz crushed tomatoes, 1/2 tsp sea salt, and 1/4 tsp black pepper. Stir well to combine the fried paste with the liquid.
  6. Increase the heat slightly and let the mixture bubble for 3 to 4 minutes. Cook until the sauce thickens and looks slightly darker.
  7. Pour in the 1/4 cup starchy pasta cooking water. This should be taken directly from your pasta pot just before draining.
  8. Remove the pan from the heat. Stir in the 1 tbsp unsalted butter. Stir vigorously until the butter vanishes and the sauce glows.
  9. Toss in the 1/4 cup torn fresh basil leaves just before serving.