Ingredients
The following ingredients have 4 Servings
- 2 teaspoons olive oil (or to taste)
- 3 teaspoons garlic (finely minced (use fresh, not the jarred; trust me))
- 1 - 1 1/2 teaspoons red pepper flakes (use less if you don't like spicy)
- 1 28-ounce can plum tomatoes
- salt (to taste)
- 8 ounces pasta (penne or ziti preferred)
- 2 tablespoons parsley (chopped)
Instruction
- Sauté the garlic and red pepper in the olive oil for about 3 minutes; do not brown the garlic!
- Use a blender to puree the tomatoes. (I use a hand blender right in the can and leave them slightly on the chunky side.) Stir the tomatoes into the garlic mixture. Simmer, stirring, until the sauce is slightly reduced and thickened, about 20 minutes. Season with salt to taste.
- While the sauce is simmering, cook the pasta in plenty of boiling salted water until al dente, about 10 minutes; drain. Toss with the sauce and cook for a couple minutes more. Sprinkle with parsley and serve with a good crusty bread. Serves 4.
