Pregnancy Friendly Classic Arrabbiata Sauce
Few things hit the spot like a deeply savory tomato sauce built from just a handful of honest ingredients. This one leans on San Marzano tomatoes, fragrant garlic, and good olive oil — the kind of pantry staples you can feel confident about when you're being more mindful about what goes into your meals. The red pepper flakes bring a gentle heat that you can dial up or keep mild depending on how your palate is running these days, and the long simmer coaxes out a rich, glossy sauce that tastes like it took far more effort than it did. There are no mystery additives, no preservatives, and no ingredients you'd have to second-guess — just real food cooked simply. A scatter of fresh parsley at the end brightens the whole thing and adds a little color to the bowl. Spoon it over your favorite pasta and you've got a satisfying, wholesome meal that feels indulgent without any of the compromise.
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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)
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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