Breastfeeding Friendly Classic Arrabbiata Sauce
Few things hit the spot like a deeply savory tomato sauce that comes together with pantry staples and a little patience. This one builds its flavor the right way — starting with slowly golden garlic in good olive oil, then blooming red pepper flakes before the tomatoes ever hit the pan. San Marzano tomatoes bring a natural sweetness and low acidity that makes the whole sauce taste like it simmered all afternoon, even though it's ready in under half an hour. The ingredients are clean and straightforward, which matters when you're paying closer attention to what goes into your body and your baby's. Olive oil provides healthy fats, garlic brings its well-loved properties, and the tomatoes are rich in lycopene — all from a short, recognizable ingredient list with nothing hidden or processed. The heat level is easy to dial back by simply reducing the red pepper flakes, so you can keep it mild or let it have a little kick depending on how you're feeling that day. Finish it with a handful of fresh parsley and spoon it over pasta for a meal that's genuinely nourishing and genuinely delicious.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tsp red pepper flakes, or more to taste
- 1 can (28 oz) whole peeled san marzano tomatoes
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Pour the olive oil into a large saucepan or skillet and set over medium-low heat. Add the sliced garlic and cook, stirring occasionally, until the slices are pale golden at the edges and fragrant, about 3–4 minutes. Watch closely — garlic can go from golden to bitter quickly.
- 2
Add the red pepper flakes and stir for 30 seconds, until fragrant.
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