• 2 tablespoons extra-virgin olive oil (EVOO)
  • 3 cloves garlic crushed
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon tomato paste
  • 1 32-ounce can chunky-style crushed tomatoes
  • Salt and pepper
  • 1 teaspoon Italian dried seasoning
  • 1 handful flat-leaf parsley leaves, chopped


Serves: 4 servings


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.

Add EVOO to a medium-size saucepan over moderate heat. Add the garlic and crushed pepper to the heated olive oil.