This red sauce is a little spicy but quite delicious.

Time: 1.5 hours

Ingredients

• 8 cloves of garlic
• 2 teaspoons kosher salt
• 4 anchovy fillets (for flavor and salinity — trust us)
• 1/2 tsp. red pepper flakes
• 2 28-ounce cans of peeled whole tomatoes (San Marzano if you can get them)
• 2-inch rind of parmesan cheese
• 1/4 cup and 1/2 teaspoon of olive oil, divided

Process

1. Combine the garlic, salt, and 1/2 teaspoon of olive oil in a mortar & pestle until it’s a paste. You can also just use a spoon in a bowl if you don’t have a mortar and pestle.
2. Heat 1/4 cup of oil in a medium saucepan over medium heat.
3. Add the garlic paste. Cook it until it browns, about 2 minutes.
4. Add the anchovies and red pepper flakes and cook for one minute.
5. Add the tomatoes. Break them up with a spoon.
6. Submerge the parmesan rind in the sauce.
7. Simmer for one hour.
8. The sauce is ready! You may discard the rind.

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