Arrabbiata Sauce

• ¼ cup (60 ml) extra-virgin olive oil
• 1 yellow onion, chopped

In a large, heavy pan, heat the olive oil over medium heat, sauté the onions and garlic with the salt until translucent, about 5 minutes. Add the crushed red pepper and cook for just 30 seconds or until fragrant.

Put the tomatoes in a large bowl and crush them with your hands, leaving a few smaller chunks. Add to the pot with the onions and garlic and bring to a simmer. Add the bay leaf