30 cloves of garlic. Great for warding off vampires, but even better for this delicious sauce. 👇 1️⃣ Heat oven to 350˚F. Cut the root stem off of 2 garlic bulbs (leaving full bulb intact and cloves still in skins). Drizzle with olive oil and wrap in aluminum foil. Cook for 1 hour. Remove from oven and allow to cool. 2️⃣ Heat ½ cup of olive oil over low. Add 1 tbsp fennel and 1 tsp crushed red pepper flakes, cooking until fragrant. Using your hands, squeeze the whole peeled tomatoes to break them up into large chunks and add to the oil. Lastly, squeeze the garlic cloves from their skins directly into the tomato mixture. 3️⃣ Using a fork or the back of a spoon, crush half the garlic cloves. Bring sauce to a simmer over moderate heat, stirring occasionally, until it is slightly thickened, about 20 mins. Add the basil, season well with salt, and simmer for about five more minutes, until the sauce is richly flavored. 4️⃣ Meanwhile, in a large pot of boiling water, cook 2 boxes Banza Chickpea Rigatoni until al dente. Drain, reserving some of the pasta cooking liquid and rinse the Banza. Return pasta to the pot used to cook it in and about 2 cups of the sauce, stirring well and adding a little pasta cooking water if necessary. Refrigerate or freeze the remaining sauce for another use. @eatbanza eatbanza Banza