Recipe courtesy of Chuck Hughes and Chuck Hughes
1 hr
20 min
6 to 8 servings
1 hr
20 min
6 to 8 servings


  • Olive oil
  • 1 large diced onion
  • 2 cloves garlic, chopped
  • Chile flakes
  • 1 (28 ounce) tin whole tomatoes
  • 1/2 cup water
  • 1 pinch sugar
  • Salt and freshly ground black pepper
  • 1 large handful fresh basil leaves


Watch how to make this recipe.

Coat a pot on medium heat with olive oil. When the olive oil is hot add the diced onion.

Let the onions heat for about 3 minutes, you want your onions translucent and not caramelized or browned. After 1 minute add the chopped garlic and let heat for 2 minutes more. Stir in a pinch of chili flakes and the tin of tomatoes. With a fork, break down the tomatoes into smaller chunks. Add the sugar, water and salt and pepper to taste. Add the fresh basil leaves. Let the sauce simmer on medium-low heat for 20 to 30 minutes, stirring occasionally.

Serve on pasta as is, or take it up a level with sausage, mushrooms, olives, etc. The sauce will keep in the fridge for a week, or in an airtight container in your freezer for a month.


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