Ingredients

The following ingredients have 6 Servings
  • 1 cup olive oil
  • 30 cloves garlic
  • (about 2 large heads)
  • 3 San Marzano tomatoes
  • 28-ounce cans
  • 2 tablespoons fennel seeds
  • 1/2 tablespoon red chili flakes
  • crushed
  • 3 sprigs basil
  • 1 1/2 tablespoon salt
  • kosher

Instruction

  • In a large, heavy saucepan over medium-low heat, warm the olive oil
  • Add the garlic and cook until softened and it begins to caramelize to a golden color
  • While the garlic cooks, use a colander to drain the tomatoes over a small bowl
  • Reserve the juice
  • Use your hands to squeeze and crush the tomatoes
  • Use the back of a fork to smash half of the garlic cloves in the pot
  • Stir in the crushed tomatoes, fennel seed and chili flakes
  • Bring the mixture to a simmer and cook, stirring occasionally, until the flavors have melded and the sauce has thickened slightly, about 45 minutes
  • Add the basil and salt, and cook for 5 minutes
  • Remove the basil
  • Taste and adjust the seasoning if desired, but remember the pasta water will also season it further
  • Excerpt from Breakfast, Lunch, Dinner
  • Life: Recipes and Adventures from My Home Kitchen by Missy Robbins
  • Copyright © 2017 by Missy Robbins
  • Used with permission by Rizzoli
  • All rights reserved