our house spaghetti recipe was O.P. last week. I need to start making this sauce for pizza, I think it’d work fine.

garlic cloves from an entire head, enough basil, stem and all, to fill the rest of a small sauce pan, and a healthy pinch of red pepper flakes, frying in a quarter cup of olive oil

reserved sauce from a 22 ounce can of whole peeled san marzanos, add with finishings for brightness or earlier if the tomatoes start to burn, or split the difference

whole peeled san marzanos from a 22 ounce can and a pinches of red pepper and salt flakes frying in a few tablespoons of olive oil. turn to taste, once it’s where you like it, carefully use a wire potato masher or bladed dough cutter to break up the tomatoes, reduce heat to a simmer

pre-warmed heath commune ceramic shallow bowl full of al dente spaghetti noodles finished in the oil (use a fine mesh strainer and discard or re-purpose the garlic and basil) and tomatoes from the other photos with a tablespoon of unsalted butter, another tablespoon of olive oil, and two tablespoons of parmesan, topped with more parmesan and chiffonaded basil