Make the sauce

1 can makes about 650 g — enough for 2 Sicilian pans

1can

Crush the tomatoes by hand in their juice until no big pieces are left. Warm the oil in a saucepan over medium-low and fry the garlic and pepper flakes until the garlic is pale gold, about 2 min; don't let it brown. Add the tomatoes, salt and black pepper, then the wine, and simmer uncovered about 20 min, until it's reduced by a quarter. Lay the basil on top for the last 5 min, then fish out the basil and garlic. Let it cool before it goes on the pie. Keeps 5 days in the fridge.

Whole peeled San Marzano tomatoes (28 oz can)Cento Certified San Marzano: tomatoes, puree, sea salt, basil. No citric acid.

1 can (28 oz)794 g

Extra-virgin olive oil

2 tbsp30 g

Garlic, smashedAbout 5 cloves

5 cloves15 g

Red pepper flakesUse less if you're cautious; this one is meant to bite

1 tsp3 g

Black pepper, freshly ground

1 tsp2 g

Dry red wine

¼ cup60 g

Fine sea salt

1 tsp6 g

Fresh basil leaves

4 leaves3 g