1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon
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.
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