Ingredients:

  • 28 oz canned San Marzano tomatoes
  • 0.5 cup reserved pasta water
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, smashed
  • 2 tbsp finely grated carrot
  • 0.5 tsp sea salt
  • 1 sprig fresh basil
  • 0.5 tsp crushed red pepper flakes

Instructions:

  1. Pour the 28 oz canned San Marzano tomatoes into a bowl and crush them by hand or with a fork.
  2. Place 3 tbsp extra virgin olive oil and 4 cloves garlic (smashed) into a cold skillet.
  3. Turn the burner to medium and cook 3 minutes until the garlic is fragrant and bubbling gently.
  4. Stir in 2 tbsp finely grated carrot and 0.5 tsp crushed red pepper flakes.
  5. Carefully add the crushed tomatoes and 0.5 tsp sea salt. Watch for the initial steam release as the cold tomatoes hit the hot oil.
  6. Bring the mixture to a vigorous simmer over medium high heat.
  7. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate at the edges.
  8. Pour in 0.5 cup reserved pasta water. Whisk vigorously for 1 minute until the sauce looks glossy and unified.
  9. Tear 1 sprig fresh basil into pieces and stir it in.
  10. Remove the garlic cloves if you prefer, then serve immediately over your favorite pasta.