4 tablespoon extra virgin olive oil
10 cloves garlic, crushed
1-2 teaspoon dried red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 29oz can crushed tomatoes
1 29oz can whole tomatoes, crushed with your hands
2 tablespoon balsamic vinegar
salt/pepper to taste
1/2 cup chopped fresh basil
Start with a 4 quart heavy-bottomed more saucy. In a COLD pan add the olive oil, garlic, red pepper flakes, oregano, rosemary, dried basil and a pinch of salt. Slowly bring this up to a medium temperature. When the garlic is sizzling and very fragrant add the tomatoes and balsamic vinegar. Bring to a gentle boil for several minutes. Turn down heat and cook for about 10 more minutes. Taste and adjust seasonings (salt/pepper). Just before serving, stir in the fresh basil.
This will cover at least 1 lb of dried pasta and probably closer to 2 lbs depending on how much sauce you like. It freezes great as well.