15-Minute Marinara Sauce



  1. 1/4 c. extra-virgin olive oil
  2. 3 clove garlic
  3. 1/4 tsp. crushed red pepper flakes
  4. 1 can crushed tomatoes
  5. 1/2 tsp. kosher salt
  6. 8 fresh basil leaves


  1. Heat oil in a 3-quart saucepan over medium heat.
  2. Smash garlic cloves with flat side of a knife and add to oil with pepper flakes.
  3. Cook until garlic is lightly browned, about 3 minutes.
  4. Add tomatoes and salt, bring to a boil.
  5. Simmer on low-heat until slightly thickened, 12 minutes.
  6. Remove from heat and stir in basil.
  7. Can be stored in refrigerator up to 1 week, or frozen.