Classic Marinara Sauce By NYT Cooking

Author: Julia Moskin

Time: 25 minutes
Yield: Makes about 3 1/2 cups, enough for 1 pound of pasta

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce

INGREDIENTS

1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
¼ cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

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