Ingredients:

  • 3 tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic, thinly sliced
  • 1 small Shallot, finely diced
  • 1/2 tsp Red pepper flakes
  • 1 tsp Anchovy paste
  • 28 oz canned San Marzano Whole Peeled Tomatoes
  • 2 tbsp Double-concentrated Tomato Paste
  • 1 tsp Dried Oregano
  • 1/2 tsp Sea salt
  • 1 tsp Granulated sugar
  • 1 tbsp Unsalted butter
  • 1/2 cup Fresh Basil leaves, torn
  • 1/4 cup Grated Parmigiano-Reggiano

Instructions:

  1. Place the extra virgin olive oil, sliced garlic, and red pepper flakes into a cold skillet. Turn the heat to medium low. Starting cold allows the garlic to gently soften and infuse the oil without the edges turning brown and bitter.
  2. Add the finely diced shallots to the pan once the garlic begins to sizzle and release its aroma. Cook for about 3 minutes until the shallots are translucent and soft.
  3. Stir in the tomato paste and anchovy paste. Increase the heat slightly to medium. Cook for 2 minutes until the paste turns dark red and starts to stick to the pan. This step is non negotiable for removing the raw metallic taste of the paste.
  4. Pour the canned San Marzano tomatoes into a bowl and crush them by hand. Add them to the skillet along with all the juices. Hand crushing leaves lovely, uneven chunks that hold onto the pasta better than a smooth purée.
  5. Stir in the dried oregano, sea salt, and granulated sugar. Bring the mixture to a very gentle simmer with small bubbles breaking the surface.
  6. Reduce the heat to low and let the sauce cook for 15 minutes. Stir occasionally to prevent sticking. The sauce will slightly thicken and the oil will begin to separate and rise to the top.
  7. Remove the skillet from the heat. Stir in the cold unsalted butter until it is completely melted and the sauce looks glossy.
  8. Add the torn fresh basil leaves and the grated Parmigiano Reggiano. Toss with your favorite cooked pasta, adding a splash of pasta water if needed. The sauce should cling to the noodles with a velvety coating.