Arrabbiata Pasta Sauce

• 12 cup extra virgin olive oil
• 6 garlic cloves, crushed
• 4 (35 ounce) cans Italian plum tomatoes
• 1 tablespoon salt
• 1 -1 12 teaspoon crushed red pepper flakes

1. In 8-quart Dutch oven, heat olive oil over medium heat until hot but not smoking.
2. Add garlic and cook, stirring, for 2 minutes, do not brown.
3. Stir in tomatoes with their juice, the salt and red pepper.
4. Heat to boiling over high heat.
5. Reduce heat to low and simmer, uncovered, for 50 minutes or until sauce thickens slightly, stirring occasionally and crushing tomatoes with the back of a spoon.
6. For a smooth traditional texture, press tomato mixture through a food mill into a large bowl.
7. Or leave the sauce as is for a hearty and chunky texture.
8. Serve with pasta, such as fusilli or penne.
9. Cool sauce slightly then spoon into jars or freezer proof containers.
10. Store in refrigerator for up to one week, or in the freezer for up to 2 months.
11. You can also can this for yourself or to give as a beautiful and tasty gift along with some dry pasta.

extra virgin olive oil, garlic, italian plum tomatoes, salt, red pepper

Taken from www.food.com/recipe/arrabbiata-pasta-sauce-135320 (may not work)