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Garlic phobes, beware. This sauce, while fashioned from an Arrabbiata sauce, requires a lot of garlic. A lot.
1/3 cup Olive oil
6-8 cloves garlic, minced
16 oz canned whole tomatoes (unflavored)
1 teaspoon dried basil
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
Add tomatoes, basil, and both peppers to a food processor and mix until smooth (or pulse until desired consistency reached).
Saute garlic in olive oil just until the cloves begin to start browning, and add tomato mixture.
Bring sauce to a boil and simmer for 10-15 minutes.
Pour over pasta, toss and serve with grated parmesan cheese on the side/top.
Source: Encyclopedia of Pasta Sauces