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.
We know all about the habits of the ant, we know all about the habits of the
bee, but we know nothing at all about the habits of the oyster. It seems
almost certain that we have been choosing the wrong time for studying the
-- Mark Twain, "Pudd'nhead Wilson's Calendar"
This page was last modified on 2011 December 20.