1/2cupreserved pasta liquid from cooking Cold Water Pasta
32ouncecan Crushed Tomatoes (I can only recommend the Muir Glen brand)
2clovesgarlic (finely chopped (or grated using a microplane))
1/2teaspoonkosher salt
1/4teaspooncrushed red pepper flakes
Instructions
In a small saucepan, boil pasta cooking liquid until it has reduced by half.
In a medium/large saucepan over medium-low heat, add the reduced pasta cooking liquid, garlic, salt, and crushed red pepper flakes, and cook for one minute.
Add the crushed tomatoes and stir to combine.
Cook sauce for 30 minutes, then enjoy as desired.
Notes
Prep Tip: Quadruple the recipe to have three extra quarts to freeze and use in later recipes.