128 ouncecan high quality plum tomatoeshand crushed or blender pulsed
3mediumcherry peppersseeded and stems removed, chopped
½teaspooncrushed red pepper flakes
½teaspoon kosher saltplus more to taste
In a large pan over medium-low heat, saute the sliced garlic in a ¼ cup of olive oil.
Once the garlic turns lightly golden (about 2 minutes), add the cherry peppers and crushed red pepper flakes and cook for 30 seconds more. Add the tomato paste and cook for 3-5 minutes stirring frequently.
Add the plum tomatoes and give it all a stir. Bring to a low simmer, stirring frequently.
While the sauce is simmering, bring a large pot of salted water (2 tablespoons kosher salt) to a boil and cook pasta to al dente.
Add the al dente pasta to the pan and cook for 30-60 seconds on medium-low heat. If necessary add a couple ounces of pasta water to loosen if required. Toss the pasta or stir to coat well. Turn off the heat and plate immediately.
Hand tear basil leaves and add to the pasta right before serving. Serve with grated Pecorino Romano or parmesan cheese. Enjoy!
Cook the pasta very al dente so that it can be finished in the sauce. Finishing the pasta in the sauce will allow the sauce to stick and not slide off the pasta.
More salt might be needed depending on the brand of tomatoes used.
Leftovers can be saved in the fridge for up to 3 days.