How to make it
5 steps. Take it one step at a time.
Place the canned tomatoes
Place the canned tomatoes in a bowl and crush them by hand or with a fork until you reach a chunky-smooth consistency.
Heat the olive oil
In a large saucepan or skillet, heat the olive oil over medium heat. Add the smashed garlic cloves and red pepper flakes (if using). Cook until the garlic is fragrant and golden brown, about 2-3 minutes.
3 minCarefully pour the crushed tomatoes
Carefully pour the crushed tomatoes into the pan. Season with salt and black pepper. Stir to combine with the aromatic oil.
Lower the heat to a simmer
Lower the heat to a simmer. Cook uncovered for 20-30 minutes, stirring occasionally, until the sauce has thickened and the oil begins to separate slightly from the tomatoes.
25 minRemove the garlic cloves if desired
Remove the garlic cloves if desired. Tear the fresh basil leaves into the sauce and stir. Taste and adjust seasoning with more salt if needed.
A little kitchen wisdom
Using high-quality San Marzano tomatoes is the secret to a naturally sweet and rich sauce. Be careful not to brown the garlic too much; it should just turn golden to avoid any bitter notes. Add a splash of pasta water when tossing with noodles to help the sauce emulsify.
