Companion recipe to Spaghetti with Lobster and Mussels .
Recipe information
Yield
Makes about 6 cups
Ingredients
3 garlic cloves, minced
3 tablespoons olive oil
1 large onion, chopped fine
1/2 teaspoon dried hot red pepper flakes
two 28- to 32-ounce cans tomatoes including juice, puréed coarse in a blender in 2 batches
1/2 teaspoon dried thyme, crumbled
Preparation
In a heavy 5-quart saucepan cook garlic in oil over moderate heat, stirring, until golden and add onion and red pepper flakes. Cook mixture, stirring, until onion is softened and add tomato purée, thyme, and salt and pepper to taste. Simmer sauce, stirring occasionally, 35 minutes, or until thickened slightly. Sauce may be made 3 days ahead and chilled, covered.
