based on: New York Times

  • 1 tablespoon garlic (~3-4 cloves)

  • 1 tablespoon red pepper flakes

  • 6 oz. tomato paste

  • 26 oz. can of crushed tomatoes

  • olive oil

  • pasta, to serve, or pizza dough

  • parmesan, to serve

  • fresh parsley, to serve

  1. Warm the olive oil over medium.

  2. Add the garlic and chili flakes with a bit of salt and sauté until they’re fragrant and the garlic starts to color but not burn, ~ 2 minutes.

  3. Add the tomato paste and cook 3-4 minutes.

  4. Add the crushed tomatoes and lower the temperature. Adjust for seasoning.

  5. Cook the tomatoes ~ 5-10 minutes.

  6. If using as a pasta sauce, cook the pasta until just under al dente (~ 1 minute before the cooking time), and finish by cooking with the pasta sauce for a minute.

  7. Serve immediately with grated Parmesan-Reggiano and chopped fresh parsley.