Robust Garlic and Tomato Pasta Sauce

1. Warm the Olive Oil

First, warm the olive oil in a medium (10 to 11-inch) pot or Dutch oven over medium-low heat.

2. Cook the Garlic

Once the oil is warm, add the whole peeled garlic cloves and cook them gently for about 10 to 12 minutes until they are lightly browned and have a mellow flavor.

3. Prepare the Tomatoes

While the garlic cooks, pulse the drained tomatoes in a food processor fitted with a steel blade until they are coarsely chopped.

4. Combine Tomatoes and Garlic

When the garlic is ready, use a slotted spoon to transfer it from the pot to the food processor. Pulse the garlic with the tomatoes a few times until the mixture is well combined.

5. Simmer the Sauce

Pour the tomato and garlic mixture back into the pot with the olive oil. Add the chopped fennel seeds, crushed red pepper flakes, dry red wine, a generous pinch of kosher salt, and some freshly ground black pepper. Bring the mixture to a boil, then lower the heat and let it simmer for 30 minutes, allowing the flavors to meld and the sauce to thicken.

6. Finish the Sauce

Once the sauce has simmered, turn off the heat and stir in the julienned fresh basil leaves. Taste and adjust the seasoning if necessary. This sauce can be stored in the fridge for up to one week in a covered container.