Simple Napoli Pasta Sauce (Garlic and Parsley Version)

5 garlic cloves, peeled and roughly chopped
1 tbs parsley leaves, washed and roughly chopped
4 parsley stalks, washed
1 tsp kosher salt
4 tbs olive oil
700 ml passata
5 basil leaves, washed and torn

Add the oil, garlic and parsley leaves and stalks to a saucepan and simmer on high heat until aromatic (1-2 minutes).

Add the salt and the passata and simmer on medium-high heat for 5-7 minutes, stirring constantly. The high heat is important. The sauce will thicken. Do not overcook the sauce. Remove the parsley stalks and garlic. You might want to strain the sauce to remove all of the parsley and garlic. It is your choice.