Ingredients:

  • 16 oz spaghetti
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp dried oregano
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh basil leaves, torn

Instructions:

  1. Heat olive oil over medium heat in your 12 inch skillet.
  2. Add the minced garlic and red pepper flakes. Stir constantly for 1-2 minutes until the garlic is translucent and smells nutty. Note: Don't let it brown or it'll taste bitter.
  3. Stir in the tomato paste and dried oregano.
  4. Cook for 2 minutes, stirring often, until the paste turns a deep brick red color.
  5. Pour in the crushed tomatoes.
  6. Stir in the sea salt and black pepper.
  7. Bring the mixture to a gentle bubble, then drop the heat to low.
  8. Simmer for 10 minutes until the sauce has thickened and looks glossy.
  9. Stir in the torn basil leaves just before you turn off the heat.
  10. Toss the finished sauce with your cooked spaghetti and serve.