---

Introduction

On a gray, drizzly Sunday afternoon, there’s a band in the park playing the worst Counting Crows cover I’ve ever heard out of the back of a UHAUL box truck. They’re all crowded inside the truck, so you can’t really see them play. You can hear them quite well, unfortunately. There’s four people standing in front watching. There’s a sign taped on the side of the truck, something about the environment. Instead of “we will rock you,” they sang “superstorms and wildfires will shock you.” Instead of “I’ll stop the world and melt with you” they sang “we’ve melted the world with fossil fuels.” They played “paved paradise and put up a parking lot” as is, just incredibly out of tune. It’s starting to rain. Besides the four people, everyone else is hurrying away.

Ingredients

• Basil
• 1 large can diced or crushed or puréed tomatoes
• Carrots
• Onion
• Celery
• Olive oil
• Red pepper flakes
• Parmesan
• Bread

Instructions

1. Dice equal parts celery, carrot, and 2 medium onions.
2. Thinly slice 8-12 garlic cloves.
3. Heat a thick bottomed pot or Dutch oven on medium and completely cover the bottom with oil.
4. When hot, add the carrots onion and celery.
5. Simmer until onion begins to turn translucent, then add garlic and crushed red pepper. Generously apply salt and pepper.
6. Sautee until a few minutes more, then add a large can of tomato purée. You want about equal parts tomato and veggies. It should be thick like a stew.
7. Lower to a simmer. Add about half of the basil. Cook down until it has thickened a bit. You want to be able to see a bit of oil in the sauce. If you feel the oil content is low, add half to 3/4 stick of butter.
8. The longer you can cook the tomato sauce the better. The veggies should be soft but not mush. If it becomes too thick, stir in a few ladles of pasta water.
9. Top with shaved parmesan and lots of fresh basil.

Inspired by a recipe from Stanley Tucci’s mom.