Arrabbiata Sauce

🥘 Ingredients

• extra virgin olive oil 3 tbsp
• crushed red pepper flakes 3 tsp
• small yellow onion 1
• garlic 6 large cloves
• whole tomatoes 2 cans
• fresh basil leaves ½ cup
• fine sea salt 1 tsp
• freshly-cracked black pepper ½ tsp

1. 1

   Heat the extra virgin olive oil (or butter) in a large saucepan over medium-high heat until melted. Add crushed red pepper flakes and sauté for 2 minutes , stirring occasionally.
2. 2

   Add small yellow onion (finely diced) and sauté for 5 minutes or until softened and translucent, stirring occasionally.
3. 3

   Add garlic (minced or pressed) and sauté for 2 minutes more or until fragrant, stirring occasionally.
4. 4

   Add in the whole tomatoes (preferably San Marzano) and stir to combine. Continue cooking, breaking up the tomatoes with a wooden spoon or potato masher , until the sauce reaches a low simmer.
5. 5

   Reduce heat to medium to maintain a steady simmer. Let the sauce cook uncovered for about 25 minutes to 30 minutes , stirring occasionally, until thickened and desired consistency is reached.
6. 6

   Stir in the fresh basil leaves (packed, torn or roughly-chopped), fine sea salt , and freshly-cracked black pepper . Taste and season with extra salt, pepper, or crushed red pepper flakes as needed.
7. 7

   Serve immediately or refrigerate in a sealed container for up to 4 days.