- ½ tsp, oregano (dried)
- 10 torn fresh basil leaves
- Red pepper, crushed, for tasting
- 1 35 ounce can of whole plum tomatoes
- 4 garlic heads, peeled and chopped
- ¼ cup of extra virgin olive oil
Open your can of tomatoes and crush them using your hand in a bowl before you set them aside. Heat up the olive oil in a huge saucepan under some medium heat. Add up the garlic to your oil and cook until they are light brown in color. Just make sure that it won’t burn.
Add up the tomatoes with their liquid in the pan with oil and garlic. Watch out for the oil might splatter and then add some oregano. Stir it up and let it boil. Season it with some salt and pepper until it fits your taste. Lower the heat until the sauces simmers. Break up the tomatoes while waiting so that the sauce would thicken.
Add the fresh basil and wait for a few more minutes before the sauce is finally done. You can pour it over your pasta.
Photo via blog.pennlive.com