Zesty Marinara (Rachael Ray)

A really simple good marinara sauce

Jessica Munk

makes 4-6 servings

3 cloves garlic, minced
1/2 tsp. crushed red pepper flake
2 T Extra Virgin Olive Oil
2, 28 oz. cans of crushed tomatoes (the better the quality, the better the taste)
15-20 leaves fresh basil, roughly cut OR 3 T dried crushed basil
2 sprigs of fresh oregano OR 1 tsp dried oregano
3 T chopped fresh parsley OR 3 tsp dried parsley

Boil pasta (1 lb. spaghetti noodles) in salted water (like sea water salty). Heat garlic and red pepper flake in Olive oil until garlic starts to sizzle. Then add crushed tomatoes, and herbs. Bring to a bubble and reduce heat and simmer til pasta is ready. Toss pasta and sauce and serve. Print Recipe