Ingredients
3 tablespoons olive oil
1 large Spanish onion, finely diced
3 cloves garlic, coarsely chopped
1/2 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can diced tomatoes, with juices
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup chopped fresh basil leaves
Preparation
Heat the oil in a large sauté pan over medium-high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add both tomatoes, bring to a boil, season with salt and pepper, and cook until the sauce is reduced and thickened, 25 to 30 minutes. Stir in the parsley and basil.
