Ingredients
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2 -3 tablespoons extra virgin olive oil
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4 cloves garlic, chopped fine
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2 -3 pinches crushed red pepper flakes
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1 (28 ounce) can whole tomatoes, seeded and coarsely chopped
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1 (28 ounce) can crushed tomatoes
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2 sprigs fresh oregano, chopped fine (about 1 Tablespoon)
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1/4 cup flat leaf parsley, chopped fine
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12 -15 leaves fresh basil, sliced thinly (I usually stack them and use a scissors)
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coarse salt and black pepper (to taste)
Instructions
- Heat deep skillet over medium-low to medium heat.
- Add oil and garlic and crushed pepper flakes.
- Let garlic begin to sizzle in oil (stir frequently to keep garlic from browning and turning bitter).
- Add tomatoes and crushed tomatoes.
- Stir in herbs and spices and let sauce come to a boil.
- Reduce heat and let sauce simmer 10 minutes or until ready to serve.
- Serve over your favorite pasta.