Step 1

In a large pan over medium-low heat, saute the sliced garlic in a 1/4 cup of olive oil.

Step 2

Bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil and cook your pasta for 1 minute less than al dente.

Step 3

Once the garlic turns lightly golden (about 2 minutes), add the tomato paste and cook out for 5-7 minutes, stirring frequently. If using, add a 1/2 teaspoon of crushed red pepper flakes towards the end of cooking the paste.

Step 4

Add a touch of water (about 2 ounces) to loosen the paste and give it a stir. Add the plum tomatoes.

Step 5

Cook for 5-10 minutes, simmering.

Step 6

Taste teste and adjust salt, pepper, and crushed red pepper levels before tossing with the pasta.

Step 7

Remove half the sauce and add the pasta to the pan, cooking for 1 minute on medium- low heat or until al dente. If necessary, add a bit more sauce to get the sauce level just right. Add a couple ounces of pasta water to loosen if required.

Step 8

Hand tear basil leaves and add to the pasta right before serving. Serve with grated cheese and crusty Italian bread. Enjoy!