Nickel Allergy Friendly Gluten Free Arrabbiata Sauce

Total time30 min

Prep time10 min

Cook time20 min

Nickel Allergy Friendly Gluten Free Arrabbiata Sauce

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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
¼ tsp black pepper
¼ cup fresh basil leaves, torn (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!