Spicy Arrabbiata Sauce

1. Cook Garlic in Olive Oil

Begin by gently warming ⅔ cup of good olive oil in a medium pot or Dutch oven. Once the oil is warm, add 1 cup of whole peeled garlic cloves. Let the garlic cook slowly over low heat for about 10 to 12 minutes, until it becomes softened and lightly browned.

2. Process Tomatoes and Garlic

While the garlic is cooking, prepare the tomatoes. Drain two 28-ounce cans of whole peeled Italian plum tomatoes and place them in a food processor. Once the garlic is perfectly browned, add it to the processor and chop the garlic and tomatoes together until they form a cohesive mixture.

3. Simmer the Sauce

Transfer the tomato and garlic mixture back into the pot with the olive oil. Stir in 2 teaspoons of chopped fennel seeds, 1 teaspoon of crushed red pepper flakes, ⅓ cup of dry Italian red wine, along with a generous pinch of kosher salt and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 30 minutes.

4. Add Fresh Basil

Once the simmering is complete, remove the pot from the heat and stir in ¼ cup of julienned fresh basil leaves. Taste for seasoning and adjust if necessary, then serve this vibrant Arrabbiata sauce over your favorite pasta.