This classic sauce uses aromatic basil and a touch of spice to balance the natural acidity of tomatoes.
Add the oil and set the cookware to 325°F/160°C (medium).
Cook the garlic for 20 seconds or until slightly translucent. Stir frequently to avoid burning.
Toast the chili flakes for 10 seconds while continuing to cook the garlic. Stir frequently to avoid burning.
Stir in the tomatoes and lower the temperature to 215°F/100°C (low). Cook the sauce for 7 to 8 minutes or until the sauce has reduced its volume by half and the color has deepend. Stir occasionally.
Turn off the heat and stir in the basil and the kosher salt until completely incorporated.
Serve over your favorite pasta, layer into lasagna or freeze for later. To keep warm, transfer the sauce to a bowl and wrap it tightly with foil until ready to serve.
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