Ingredients
28 oz tomatoes, diced or crushed
14 oz cherry tomatoes, halved
14 oz angel hair pasta, cooked and cooled
5 cloves garlic, minced and bruised lightly
3 oz carrots, medium dice
3 oz parmesan cheese, grated or powdered, divided
2 oz basil leaves, with the stems, fresh, and washed
⅓ cup virgin olive oil
salt and ground black pepper, to taste
¼ tsp basil, per serving
1½ tsp parmesan cheese
Preparation
Heat the olive oil in a Dutch oven or deep skillet over medium heat then add garlic and carrots. Saute until just starting to caramelize, roughly 5 to 7 minutes.
Add the canned tomatoes and basil leaves and stems.
Bring the sauce to a simmer and continue simmering for roughly 30 minutes, stirring constantly, until it has reduced by half and thickened.
Towards the last 10 minutes of simmering, add the cherry tomatoes and stir to combine.
Once the sauce has thickened, strain the garlic and basil then discard.
Add the pasta and half of the parmesan cheese. Stir to combine.
Season to taste with salt and pepper. Adjust accordingly.
Serve at once. Garnish with basil leaves and the remaining parmesan. Enjoy!
