Mold Detox Friendly Gluten Free Arrabbiata Sauce
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes, plus more to taste
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- 1 can (28 oz) whole peeled san marzano tomatoes
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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