• 2 tbsp. of EVOO
• 1 small yellow or red onion, diced (to taste)
• 4 or more garlic cloves, minced
• 2-4 tsp. red pepper flakes (whatever you can handle)
• 2 tbsp. tomato paste
• (2) 28 oz. whole peeled tomatoes, preferably San Marzano
• oregano (to taste) I added 1-1/2 tsp. dried, of course fresh would be better
• basil leaves, chopped – fresh is a must (to taste)
• kosher salt and freshly ground pepper to taste
• I like to add a little sugar (optional)
• use a penne pasta with ridges or what I used, a wonderful artisanal pasta (take a look at the pictures) you want the sauce to “hug” the pasta (save some of the pasta water in case you need to thin the sauce)
• Parmigiana Reggiano  to garnish

Heat your oil in a large saucepan. Add the onions and saute for 5 minutes until tender; add the minced garlic and cook another minute. Stir in the red pepper flakes and cook a few minutes. Then add the tomato paste to combine and stir  for a few minutes until it starts to turn a deep red. Add your tomatoes, stir and break each tomato apart with a wooden spoon. Season with salt and pepper and sugar (optional). I added the oregano now as it was dried; the fresh basil I will add before serving.

Cook for 20-30 minutes or until thickened and you’ve reached the consistency you like.

In the meantime cook your pasta until done (save some of the pasta water in case you need it to thin the sauce). I used a rustic (little pricey) pasta using whole wheat flour. Rustichella d’Abruzzo has the finest quality grains with mountain spring water. The pasta is extruded through bronze dies and then is slowly air-dried that holds a sauce beautifully.

Recipe by cookingwithauntjuju.com