Ingredients:

  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1/2 tsp red pepper flakes
  • 3 tbsp tomato paste
  • 28 oz crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp granulated sugar
  • 2 tbsp unsalted butter
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the diced shallots and cook for 2–3 minutes until translucent. Stir in the minced garlic and red pepper flakes, cooking for 30–60 seconds until fragrant.
  2. Add the tomato paste to the center of the pan. Stir constantly for 2 minutes until the color shifts from bright red to a deep, mahogany red.
  3. Pour in the crushed tomatoes, dried oregano, dried basil, salt, pepper, and sugar. Stir well to combine, lower the heat to medium-low, and simmer gently for 10–12 minutes until slightly thickened.
  4. Remove the pan from the heat. Stir in the butter and grated Parmesan until melted and glossy. Fold in the fresh torn basil leaves just before serving.