This sauce starts with garlic slowly infused into olive oil until golden and fragrant, then a pinch of red pepper flakes wakes up the oil before the crushed tomatoes go in. Dried oregano and fresh basil sprigs simmer right along with the tomatoes, deepening the color and thickening the sauce into something rich and glossy in under twenty minutes. Salt and black pepper round out the seasoning, so what you end up with is a straightforward, well-balanced marinara with real depth of flavor. It's an easy one to portion out and keep in the fridge for pasta night, pizza, or dipping, and it fits neatly into an added sugar free kitchen. Simple ingredients, a slow simmer, and fresh basil on top make this a sauce worth keeping on repeat.
About FigFig 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 →4 servings
Combine the olive oil and smashed garlic cloves in a medium saucepan over medium-low heat. Cook, turning the garlic occasionally, until the cloves are golden and fragrant, about 6–8 minutes. Remove and discard the garlic cloves using a slotted spoon or fine-mesh strainer, leaving the infused oil in the pan.
Add the red pepper flakes to the infused oil and cook for 30 seconds, until fragrant.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
