Equipment
Ingredients
Aromatics
- 45 ml extra virgin olive oil, room temperature
- 3 garlic, thinly sliced
- 5 g dried red chili flakes
Base
- 800 g whole peeled tomatoes
- 3 g salt
Finish
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Pour the tomatoes and their juices into a bowl and crush them by hand until they are broken down but still slightly chunky. Slice the garlic cloves thinly.
Combine olive oil, sliced garlic, and chili flakes in a large cool skillet. Turn heat to medium-low. This cold start allows the garlic to infuse the oil without burning immediately.
Once the garlic is pale gold and fragrant, immediately add the crushed tomatoes carefully (the oil may splatter). Season with salt.
Simmer gently, stirring occasionally, until the sauce thickens and the oil separates slightly, pooling on the surface. This indicates the raw tomato flavor has cooked out.
Remove from heat. Taste and adjust salt if necessary. Stir in fresh parsley just before tossing with pasta.
Chef's Notes
- The secret to this sauce is the 'soffritto' of garlic and chili; slicing the garlic instead of mincing it prevents it from burning too quickly.
- Always reserve a cup of starchy pasta water when boiling your noodles. Splash some into the sauce when tossing the pasta to create a silky emulsion.
- San Marzano tomatoes are recommended because they have fewer seeds and a sweeter flesh, which balances the heat of the chilies without added sugar.
Storage
Refrigerator: 5 days — Store in an airtight glass container.
Freezer: 3 months — Freeze in portions. Thaw overnight in the refrigerator.
Reheating: Simmer gently in a pan, adding a splash of water if the sauce has thickened too much.
