American Marinara Sauce II

Ingredients

• Extra-virgin olive oil (preferably Italian, if not Italian then Tunisian, French, and Greek are advisable)
• 2 tablespoons almond oil
• ½ head of garlic (or less), minced
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme
• 2 tablespoons dried red chile flakes
• 1 cup (240 g) fresh basil, finely torn or roughly chopped and reserved
• 2 medium to large onions (preferably red or yellow), diced
• 1 yellow bell pepper, cut into strips
• 1 large can plus 1 small can whole tomatoes, crushed by hand with juices
• 1 large can crushed tomatoes
• ½ cup (120 ml), plus more as needed, white table wine
• Salt to taste
• Ground black pepper to taste
• Freshly-grated Parmigiano-Reggiano to taste

Steps

1. 1

   Heat the olive oil and almond oil in an oversized pan. Add onion, garlic, and bell pepper, and sweat.

2. 2

   Deglaze pan with white wine, then add tomatoes.

3. 3

   Grind dried herbs and red pepper flakes with a mortar and pestle. Add this mixture and the unreserved fresh basil to the pan.

4. 4

   Simmer for an hour (or more if necessary), stirring occasionally.

5. 5

   Add wine until desired consistency is achieved. Add salt and pepper to taste.

6. 6

   Add al dente pasta to pan with sauce and combine using tongs.

7. 7

   Plate and garnish with fresh basil and Parmigiano-Reggiano.