This is the easiest pasta sauce that I learned how to make while I was in Italy in a cooking class.

This is the easiest pasta sauce that I learned how to make while I was in Italy in a cooking class. It literally takes like five to ten minutes to prep and only an hour to cook and it's so good. It's the best sauce I've ever had and my family is obsessed with it. I have about 15 Roma tomatoes here that are fresh and all you're going to do is rough chop these in half and then a half again and I like just to cut out I don't even know what this is called, you know, that part of it. And then you're also going to put a generous amount of olive oil in a cold pot. However much you think, just do more. So I have a generous coating across the whole bottom of the pot and then I'm going to throw these tomatoes in there. Again, it's completely cold. It's not even on the stove. It's not on any heat. I am going to add about four cloves of garlic and this is like the best part of the whole recipe because you don't even need to cut it or anything. You're just going to peel it. Oh, I guess this has two in here. I cut off the end of it and then you literally leave them whole and you throw them in. It's the best. This recipe is so easy. Then I have this thing of fresh basil. I scraped all the leaves off with the knife and I'm going to take a pretty generous whole handful. Again, we're not chopping it or anything and we're throwing it in the pot. Wait, I actually totally forgot my grandma said this apparently that if you you want to like massage it in your hands to heat it up to help release the flavor. My brother related that to me. I don't know how beneficial that is or how much of a difference it makes but we're going to try it today. I'm honestly just going to add this whole container of it. Okay, we have our pot, still not on the heat people. This is insane, okay? We're going to add some pink Himalayan sea salt, any high quality salt. So pink salt or Celtic salt is great and giving it a generous salting. This is a very mild neutral sauce I want to say. So the salt is so important. If you make this and it tastes a little bit dull, add some more salt. It brings out so much flavor and then I'm also going to do a full coating of some pepper. I'm going to add a little bit more olive oil for good measure and that's literally it. It's such a fresh sauce and so easy to throw together. Now you're going to want to put a lid on this and cook it on the lowest setting on your stove. And then you literally just let that simmer for an hour. It's going to look like nothing's happening until the last like 20-ish minutes and then you're really going to be able to smell it and it just smells so good. And then we're going to take an immersion blender and then blend it all up so it gets super smooth once they've had the chance to cook down. I'm telling you guys, I am the worst cook in my Italian family. I went to Italy, learned this, came back, made it for everyone and they're like, Liv came out of nowhere, okay? Which I came out of Italy is where I came out of, okay? But they were like, this is so good. Like I moved up the ranks in my family and this recipe is like full proof, so easy and it's that good.