This rich, garlicky marinara starts with olive oil slowly infused with smashed garlic and a pinch of red pepper flakes, building deep flavor before the tomatoes even hit the pan. Crushed whole peeled tomatoes simmer down with oregano, a touch of sugar to balance acidity, and fresh basil sprigs until the sauce turns glossy, thick, and deeply red. It's a low-fuss, stovetop simmer with minimal hands-on work, just patient reducing and the occasional stir. The finished sauce is bright, savory, and naturally suited to a gluten free kitchen, whether you're spooning it over your favorite pasta, layering it into a baked dish, or using it as a dipping sauce. Make a batch ahead and keep it in the fridge for up to four days, ready whenever you need a reliable, from-scratch red sauce on hand.
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)
