I usually start by opening those cans of whole peeled tomatoes. They’re wonderful little nuggets of flavor. Pour them into a bowl and crush them gently with your hands. This is a slightly messy task, but I find it therapeutic.

In a large pot, heat the olive oil over medium heat. Once it’s shimmering, toss in the crushed garlic. Stir it around, keeping an eye on it. It doesn’t take long until the smell wafts through the kitchen. We’re aiming for a light golden hue, not brown—burnt garlic is not our friend.

Once the garlic is fragrant, it’s time to add the tomato paste. Stir this in and let it cook for about two minutes. This step caramelizes the paste and brings out the umami flavors. You'll notice that beautiful reddish hue change and deepen as it cooks.

Now, add the crushed tomatoes to the pot. Don’t forget to scrape the bottom to get all those tasty bits up. Stir to combine everything. You’ll see the vibrant color come together, and I promise you—your mouth will water!

Time to season things up! Add the red pepper flakes and oregano. A generous pinch of kosher salt will help bring out the other flavors. Give everything a good stir and bring the sauce to a gentle simmer. Cover it loosely, allowing the steam to escape.

Let the sauce simmer for about 30 minutes. Stir occasionally to ensure it doesn’t stick. I love to watch it bubble and thicken. The aroma fills the house and makes everyone curious about dinner.

Right at the end of cooking, add your sprig of fresh basil. This adds a touch of brightness to the sauce. If you want, you can also stir in the unsalted butter for a richer finish. I do this occasionally when I'm feeling a bit indulgent!