Ingredients

• 56 oz. canned whole peeled San Marzano tomatoes

• 1 lb. bucatini pasta

• 3 tbsp. tomato paste

• 2 bulbs of garlic

• 2 tbsp. fresh oregano (or 1 tbsp. dried)

• 2 tbsp. fresh rosemary (or 1 tbsp. dried)

• 2 tbsp. fresh parsley (or 1 tbsp. dried)

• 2 tbsp. fresh basil (or 1 tbsp. dried)

• 1 yellow onion, diced

• Fresh ground black pepper

• Salt

• Vito and Joe’s Olive Oil

How to Prepare

1. Preheat the oven to 400F. Cut the tops off the blubs of garlic, to expose each clove of garlic on the top. Keep the rest of the skin on. Wrap each bulb of garlic in a piece of aluminum foil with 1 tbsp. olive oil in each one. Put in the oven for about 40 minutes, or until soft and tender on the inside.

2. In a pot, heat 4 tbsp. olive oil on medium heat. Add 1 diced yellow onion and stir to coat. Let cook while you prep your herbs.

3. Roughly chop 2 tbsp. fresh basil and 2 tbsp. parsley. Remove the stems from rosemary and oregano and roughly chop 2 tbsp. of each. Add all the herbs to the pot, mix to combine everything, and cover with a lid for around 15 minutes, until the onions begin to brown. Lower the temperature and let bubble lightly.

4. Check your garlic to see if its browned and soft. Once ready, remove from the foil and squeeze the cloves into the pot, along with 3 tbsp. tomato paste.

5. Buon appetito!