homemade spicy arrabbiata sauce

ingredients:

2-3 tbsps of extra virgin olive oil

2–4 tsps of crushed red pepper flakes (adjust to taste)

1/2 large or 1 small yellow onion, diced fine

6 cloves of garlic, minced or pressed

2 (28-ounce) cans of San Marzano whole tomatoes

1/2 cup packed fresh basil leaves, chopped

1 tsp of sea salt

1/2 tsp of freshly-cracked black pepper

supplies:

large saucepot

mixing spoon

directions:

Heat the olive oil in a large saucepan over medium-high heat, then add the crushed red pepper flakes. sauté for about 2 minutes, stirring occasionally so the flakes don’t burn. next, add the onions and sauté for a few minutes, until softened and translucent. the, add garlic and cook for a couple minutes, until fragrant. lastly, add in the tomatoes and stir to combine.

cook the sauce, breaking up the tomatoes with a spoon, until the sauce begins to simmer. once simmering, reduce heat to medium-low and let the sauce continue to cook uncovered for about 25-30 mins, stirring occasionally, until it has thickened and reached your desired consistency.

after 25-30 mins, add in the basil, salt and pepper. be sure to taste the sauce to see if any additional seasonings are needed. you can serve the sauce immediately or let the sauce cool and then refrigerate it for up to a week.