1 and 1/2teaspoonscrushed red pepper flakes more or less, to taste
128 ounce cancrushed tomatoes with basil
1/2cupfresh basil leaves, thinly sliced
1/4cupfresh mint leaves, roughly chopped
1/4cupfresh parsley, roughly chopped
In a large saucepan over medium heat, warm the oil until it shimmers. Add the garlic and cook for 1 to 2 minutes, stirring frequently, until garlic is fragrant but don’t let it brown.
Add in the crushed red pepper, and stir. Pour in the crushed tomatoes and stir well to combine. Increase to medium-high and bring to a rolling simmer, then reduce heat to medium-low and cook, stirring occasionally, for 15 minutes.
In the meantime, cook your pasta. Fill a large pot with water and bring to a rolling boil over high heat. Once at a boil, stir in the pasta and cook until al dente, 7 to 8 minutes. Reserve 1 and 1/2 cups of the pasta water, then drain the pasta well and use as directed below.
Mix the fresh herbs, salt, and pepper into the tomato sauce and stir well to combine. Taste and adjust seasonings as needed.
Add the cooked pasta to the sauce and stir to coat the noodles. Slowly drizzle in 1 cup of the reserved pasta water, mixing as you add it, and letting it fully absorb before adding more. Add more water, if desired. Reduce heat to low and let pasta cook in the sauce for 2 minutes.
Remove from heat and divide the pasta among shallow pasta bowls. Serve with cheese, wine, bread, and extra crushed red pepper flakes if you dare, eat at once!