Ingredients:

  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1/2 tsp red pepper flakes
  • 28 oz crushed tomatoes
  • 1 tbsp tomato paste
  • 1/2 cup dry white wine
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh basil, chiffonade
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in your skillet over medium heat. Add the minced garlic and diced shallots. Sauté for 2–3 minutes until the shallots become translucent and the garlic is fragrant.
  2. Stir in the red pepper flakes for 30 seconds. Note: This toasts the spices in the oil for more flavor.
  3. Stir in the tomato paste. Cook for 1 minute, stirring constantly until it turns a deep mahogany color.
  4. Pour in the white wine to deglaze the pan. Scrape up any browned bits from the bottom. Let the liquid simmer until it has reduced by half (approx. 3 minutes).
  5. Add the crushed tomatoes, dried oregano, salt, and black pepper.
  6. Lower the heat to medium low. Simmer gently for 7–10 minutes until the sauce has thickened into a consistency.
  7. Remove the pan from heat.
  8. Stir in the fresh lemon juice, fresh basil, and parsley.