Sauce Florence
Ingredients
- 2 tablespoons olive oil ⓘ
- 2 garlic cloves, smashed ⓘ
- 3 lbs roma tomatoes, diced ⓘ
- 12 teaspoon oregano
- 12 teaspoon fresh rosemary, chopped very fine
- 12 teaspoon salt ⓘ
- 12 teaspoon cracked black pepper ⓘ
- 12 teaspoon crushed red pepper flakes ⓘ
- 4 tablespoons fresh basil, chiffonade ⓘ
- 4 tablespoons parmesan cheese, roughly grated ⓘ
Instructions
- Heat olive oil in a pan on low and sizzle the garlic.
- Remove the garlic when it is a pale golden color.
- Add tomatoes, oregano, rosemary, salt, peppers and cook over medium heat until the tomatoes are not 'foaming', about 15 minutes or so.
- You don't want to cook this to death and it need not be screaming hot.
- Check your seasonings and adjust to your taste.
- Meanwhile, cook Recipe #272132 in a huge pot of boiling salted water per the recipe.
- Have a bowl heated so the pasta does not get cold.
- Immediately toss the pasta with the sauce and add the basil chiffonade.
- Pass the cheese and enjoy!
Nutrition & Diet Analysis (per serving)
615
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).