Cook 6 thinly sliced garlic cloves and a pinch of crushed red pepper in 3 tablespoons of olive oil over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce cans of plum tomatoes into the skillet with your hands. Rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Makes sauce for 1 pound of pasta.
If you want to be dignified, there's no reason to be a poet. I mean it's the
most undignified thing in the world, other than the person who hands out towels
in the Turkish bath.
-- Jack Spicer
This page was last modified on 2011 December 20.