- 1 tbsp olive oil
- 3 cloves garlic, finely chopped
- ½ tsp chili flakes
- 28 oz can tomatoes, crushed or diced
- ½ lemon, zested (optional)
- salt and pepper
Instructions :
Add the olive oil to a saucepan on medium
heat. Sauté the garlic for 1 minute, until it
smells great and becomes translucent. Add the
chili flakes and cook for 30 seconds. Add the
can of tomatoes, mix, and cook until warmed
through. Add a little lemon zest, then salt and
pepper to taste. Since canned tomatoes are often
already salted, you may not need to add any.
If you want a thicker sauce that will stick
to pasta better, cook for 10 to 20 minutes to
evaporate more of the liquid. Use immediately
or keep in a jar in the fridge for later use.
