Ingredients:

  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 tsp dried red pepper flakes
  • 28 oz canned crushed tomatoes
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh Italian parsley, chopped

Instructions:

  1. Place the sauté pan over medium-low heat. Add the olive oil and sliced garlic. Sauté for 2-3 minutes until the garlic is fragrant and translucent—do not let it brown.
  2. Stir in the red pepper flakes and cook for an additional 30 seconds until the oil takes on a slight orange tint and smells spicy.
  3. Carefully pour in the crushed tomatoes, stirring constantly to incorporate the infused oil.
  4. Increase the heat to medium until the sauce reaches a gentle simmer. Stir in the sea salt and black pepper.
  5. Lower the heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened by about 20%.
  6. Stir in the chopped parsley just before removing from heat.