Ingredients
Scale
- 2 tablespoons extra-virgin olive oil (I use less)
- 3 cloves garlic crushed
- 1/2 teaspoon crushed red pepper flakes (crush in palm before throwing them in to release flavor)
- 1TB tomato paste (I sometimes leave this out, and it still works great)
- 1 32-ounce can chunky-style crushed tomatoes
- Salt and pepper
- 1 teaspoon Italian dried seasoning
- 1 handful flat-leaf parsley leaves, chopped (I normally don’t have this)
Instructions
- Add the olive oil to a medium sized saucepan over medium heat.
- Add the garlic and crushed pepper. When the pepper snaps and the garlic sizzles, add the tomato paste, cook for a minute, then stir in the crushed tomatoes.
- Season the sauce with salt, pepper, and Italian seasoning.
- Cook for five minutes and stir in parsley.