Sauce Florence

Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, smashed
• 3 lbs roma tomatoes, diced
• 1/2 teaspoon oregano
• 1/2 teaspoon fresh rosemary, chopped very fine
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon crushed red pepper flakes
• 4 tablespoons fresh basil, chiffonade
• 4 tablespoons parmesan cheese, roughly grated

Directions

1. 1

   Heat olive oil in a pan on low and sizzle the garlic. Remove the garlic when it is a pale golden color.

2. 2

   Add tomatoes, oregano, rosemary, salt, peppers and cook over medium heat until the tomatoes are not 'foaming', about 15 minutes or so. You don't want to cook this to death and it need not be screaming hot.

3. 3

   Check your seasonings and adjust to your taste.

4. 4

   Meanwhile, cook your Pasta Fresca in a huge pot of boiling salted water per the recipe.

5. 5

   Have a bowl heated so the pasta does not get cold.

6. 6

   Immediately toss the pasta with the sauce and add the basil chiffonade.

7. 7

   Pass the cheese and enjoy!