FIVE MINUTE TAMATO SAUCE:
Any leftover sauce keeps well in the refrigerator for three or four days.
¼ cup extra virgin olive oil
1½ teaspoons crushed red pepper flakes
½ teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon
Any leftover sauce keeps well in the refrigerator for three or four days.
¼ cup extra virgin olive oil
1½ teaspoons crushed red pepper flakes
½ teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon
WHAT TO DO:
Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.
Makes about a ½Lt of tomato sauce
