Heaven is a bowl of perfectly cooked pasta, an aromatic tomato sauce and a glass of great red wine.
There's just something about homemade tomato sauce. It always tastes better than store-bought. Maybe it's because we actually put time and love into it, maybe it's because it just tastes better.
The secret to this recipe is great tomatoes. We use Bianco Napoli grown right here in California. We love this sauce with a pasta that has a little bit of tooth, like rigatoni or paccheri. Make this for yourself and some friends, and revel in the delight of a wonderful, simple dish.
Heat olive oil in a medium dutch oven or pot over medium-low heat. Be careful not to let the oil get too hot, or you'll burn the garlic in the next step.
Add garlic to the oil and continue heating until slightly browned. Have your tomatoes ready! There is a thin line between browned and burned.
Reduce heat to low. Add the crushed tomatoes, red pepper flakes and salt. Stir until emulsified, cover and cook for 25 minutes.
While the sauce is simmering, cook pasta per package instructions until al dente.
Take the tomato sauce off the heat and drop in the basil. Let the sauce sit until the basil has wilted, stir it in, then serve.
$4.99 - 28 oz
$2.99 - 16 oz
$10.99 - 500ml
California Olive Ranch