Red Sauce

3 T extra-virgin olive oil
2 garlic cloves, peeled and chopped
1 28-ounce can peeled whole san marzano tomatoes, with juice
salt and freshly ground black pepper
fresh basil leaves
1 lb. spaghetti
parmigiano-reggiano

Heat olive oil in a non-reactive pot (earthenware or enameled cast iron) over medium heat. Add garlic and fry, stirring frequently, until golden, about 3 minutes. Add tomatoes, with juice. Season with salt and pepper. Increase heat to high, bring sauce to a boil, and cook until sauce has reduced slightly, about 5 minutes.

Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add a few basil leaves and cook for 15 minutes more.

Meanwhile, cook spaghetti in a large pot of boiling salted water until tender but firm, about 7 minutes. Drain pasta, mix with sauce, and serve with freshly grated parmigiano-reggiano.

Serves 4