Basic Marinara

 

1 cup Extra Virgin Olive Oil

6- 8 garlic cloves, minced

1 small yellow onion diced finely

2 cans Italian whole peeled tomatoes (preferably in puree not juice)

1 Tablespoon red pepper flakes

4 tablespoons butter

1/4 cup fresh basil (chiffonier)

Salt and pepper to taste

 
Heat the oil in a large sauce pan on medium-high heat. Add garlic salt and pepper and half of the red pepper flakes. As the garlic just starts to get golden but not brown, add the chopped onion with another touch of salt and pepper. Cook until soft, and then add the cans of tomatoes. Crush the tomatoes with your hands as you add them removing any of the hard pieces from where the stem meets the fruit if necessary. Bring to a boil and simmer slowly uncovered, for 30 minutes until ½ of the water is removed. Fold in the butter to finish the sauce and soften it just before mixing with the pasta. Add the fresh basil and the rest of the red pepper flakes at the end. Mix sauce and pasta well, serve in a large serving bowl, top with grated cheese (pepato preferred) fresh basil and a drizzle of great olive oil. The sauce should be savory, not sweet, and garlicky with a light bite from the red pepper flakes.