Simple Marinara

Adapted from the New York Times

Ingredients

• ¼ cup EVOO
• 4 garlic cloves, thinly sliced
• ¼ tsp red chile flakes (optional)
• 2 (28 oz) cans whole or diced plum tomatoes
• 2 sprigs basil
• ½ tsp kosher salt, to taste
• ¼ tsp black pepper

Directions

1. In a large, straight-sided skillet over medium heat, warm the oil. Add garlic and cook until just slightly golden. Add chile flakes if desired and cook 30 seconds.
2. Stir in tomatoes and juices, basil, salt and pepper.
3. Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. If using whole plum tomatoes, mash them up with the back of a spoon to help them break down. Remove sauce from heat and discard basil.