wide noodles with tomato sauce... 30 minutes

the goods:

2 tablespoons olive oil
2 garlic cloves, minced
pinch of red pepper flakes
2 cans (28 ounces each) whole tomatoes in juice
1 package pappardelle (wide pasta)
fresh basil leaves, julienned



In a large pot, heat olive oil, garlic, and red pepper flakes over medium until fragrant, 1 to 2 minutes.
Using kitchen shears, cut tomatoes into smaller pieces while still in can.
Add tomatoes and cut some more if still too large. Season with salt and pepper. Cook at a rapid simmer, stirring occasionally, until thickened, about 15 minutes.



Add 2 cups water and bring to a boil; reduce to a simmer and add noodles.




Simmer, stirring frequently, until tender, 6 to 8 minutes.



Season with salt. Top with basil and serve!