In a medium pot, heat the olive oil over medium-low heat. Add the smashed garlic and cook for about 7-10 minutes, stirring occasionally. Keep an eye on the garlic until it has softened and reaches a golden and light brown around the edges.
Now, add the red crushed pepper, chopped shallot and cook for couple of minutes on, medium-low heat.
Add the tomato paste and cook for a minute then add the cherry tomatoes.
Add 1 cup of water , salt, freshly ground black pepper and mix.
Bring the mixture to a boil and then lower the heat, cover and allow to simmer for 15 minutes. Then remove the cover and allow to simmer for another 10-15 minutes. Sauce consistency: One ( to liquidy): If you notice the consistency to be liquidy, just raise the heat at the end and cook for another 5-7 minutes and this will thicken the sauce. Because cooking it more will help to evaporate off some of the liquid. Two (to thick): If you notice your sauce to be to thick, do not add water just yet. Before you add the pasta, add a cup of pasta water and stir. The consistency of the sauce all depends on the type tomatoes you use. Stir in the basil. This is the time to taste the sauce and add additional seasoning to your liking. Turn the heat off and allow to cool before placing in a blender. If you have a hand immersion blender, you can go ahead and blend everything now. If you use a regular blender, make sure to just pulse it a couple of times until smooth. (Avoid blending the sauce for longer because that will bring a lot of air into the sauce and we just want to pulse until everything is incorporated). Pour the sauce back into the pot and turn the heat on low to keep the sauce warm. Bring a large pot of water to a rolling boil and 2 tablespoon of salt and you can use any type of pasta you prefer. I love penne, rigatoni, spaghetti and bucatini with this sauce. Whichever pasta shape you choose, make sure to cook the pasta 2 minutes less than the package instructions. We want the pasta to be al dente so we can finish cooking it in the sauce.
Option 1 : If you are going to use up all the pasta sauce, add the pasta into the sauce and add 1 cup of pasta water and stir and cook for 1 minute.
Option 2: If you are just making the pasta for 1-3 people. Go ahead and get another pan, add add the amount of pasta sauce you want to use, then add the pasta and 1 cup of pasta water, stir and cook for another 1 minute. Store the remaining sauce in airtight clean jar and place in the fridge to use up in 3 days. Top the pasta with a drizzle of olive oil, freshly grated parmesan, fresh basil and red crushed pepper.
