8 oz dry spaghetti
2 tbsp olive oil
1 28-oz can whole peeled plum tomatoes with basil
3 tbsp tomato paste
2 cloves garlic, minced
1 tsp red pepper flakes
1/4 tsp sugar
1/2 tsp salt
fresh ground pepper
Cook the spaghetti in boiling salted water. Drain and set aside.
Place the whole peeled plum tomatoes in a blender and process until smooth.
the olive oil over medium heat in a large skillet. When hot, add the
garlic. Saute 30 seconds. Add the tomato paste and red pepper flakes.
Saute 2 minutes then pour in the plum tomatoes. Mix well until
everything has combined. Add sugar, salt and pepper. Bring to a simmer
and simmer for 10 minutes.
spaghetti to sauce and toss to coat. Add a big glug of olive oil and any
other seasonings to taste. Serve immediately.