3 tbsp extra-virgin olive oil

1 small onion, finely diced

4 garlic cloves, minced

1 tsp red pepper flakes (adjust to taste)

4 cans (14 oz / 400 g each) San Marzano tomatoes

1 tbsp tomato puree (tomato paste)

1/2 tsp salt

1/2 tsp black pepper

10 g fresh basil leaves, roughly chopped (or 1 tsp dried basil)

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Heat olive oil in a large saucepan over low-medium heat.
Add the diced onion and cook gently for 10–15 minutes until soft and translucent.
Stir in the minced garlic and red pepper flakes; cook for 2 minutes until fragrant.
Add the canned tomatoes, tomato puree, salt, and pepper. Stir well to combine.
Bring to a gentle simmer over medium heat, then reduce the heat and cook uncovered for 45–50 minutes, stirring occasionally and breaking up the tomatoes as they cook.
Once thickened, stir in the chopped basil and adjust seasoning with more salt or pepper if needed.
Serve hot over pasta, gnocchi, or ravioli, and garnish with extra basil and Parmesan if desired.

Use San Marzano tomatoes for the best flavor and texture.

For extra spice, add more red pepper flakes or a pinch of cayenne.

Blend with an immersion blender for a smooth sauce or leave chunky for a rustic texture.

Add olives or capers for a briny twist, or sauté sausage for a meaty variation.

The sauce tastes even better the next day as flavors develop.