1teaspooncrushed red pepper flakes,reduce to ¼-½ for less spice
fresh chopped basil,as needed to taste and garnish
dried oregano,as needed to taste and garnish
shaved parmesan cheese
8ozpasta of choice,cooked to package directions
Place cherry tomatoes in a food processor or blender. Pulse for a couple seconds until coarsely chopped.
Meanwhile in a small sauce pan, heat 1 Tbsp olive oil. Once oil is warm, add minced garlic. Stir to combine and cook for 30-45 seconds on medium high heat until fragrant.
Add chopped tomatoes and juice to sauce pan. Add agave, red pepper flakes and salt. Stir to combine. Turn heat to high and bring mixture to a boil.
Once mixture has boiled, reduce heat to low and let mixture simmer for 15-30 minutes until sauce has thickened. Let mixture simmer uncovered. Stir from time to time to make sure tomatoes do not burn at the bottom or edge of pan.
After about 20 minutes, the sauce should be thick. Remove from heat. If using sauce immediately, season with basil and oregano. If reserving for later use, allow sauce to cool to room temperature before storing in the fridge or freezer. Add herbs when you reheat sauce.
Store leftover sauce in an airtight container in the fridge for up to three days.