Low Sodium Gluten Free Arrabbiata Sauce

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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4 cloves garlic, thinly sliced
½ tsp red pepper flakes, plus more to taste
1 can (28 oz) whole peeled san marzano tomatoes
½ tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ cup fresh basil leaves, torn (optional)

Instructions

1
Heat the olive oil in a large saucepan over medium heat until it shimmers. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2 minutes. Watch closely — the garlic can brown quickly.
2
Pour the canned tomatoes and their juices into the pan. Using a wooden spoon, crush the tomatoes against the side of the pan until broken into rough, uneven pieces.

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