Spicy Garlic-Tomato Arrabbiata

1. Warm Olive Oil and Cook Garlic

Begin by warming the olive oil in a medium (10 to 11-inch) pot or Dutch oven over medium-low heat. While the oil is heating, peel the garlic cloves if they aren’t already peeled. Add the whole peeled garlic cloves to the pot and cook them gently for about 10 to 12 minutes. You’ll know they’re ready when they’re softened and lightly browned. This slow cooking process is crucial as it mellows the garlic flavor and prevents it from burning, which can make it bitter.

2. Process Tomatoes and Garlic

While the garlic is cooking, drain the Italian plum tomatoes and place them in a food processor fitted with a steel blade. Pulse the tomatoes until they are coarsely chopped. Once the garlic is done, transfer it to the food processor with the tomatoes and pulse until the mixture is smooth.

3. Combine and Simmer Sauce

Pour the tomato and garlic mixture back into the pot with the oil you used for cooking the garlic. Stir in the chopped fennel seeds, crushed red pepper flakes, dry Italian red wine, kosher salt, and freshly ground black pepper. Bring the sauce to a gentle simmer. Let it cook for about 30 minutes, giving it time to thicken and allowing all the flavors to meld together beautifully.

4. Finish with Basil

After the sauce has simmered and thickened, remove the pot from the heat and stir in the julienned fresh basil leaves. This final touch of fresh basil will add a burst of flavor and a lovely aroma to your arrabbiata sauce.