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Tomatoes themselves are not on the candida avoid list; canned tomatoes are limited only for their natural sugars. This recipe works out to about 3/4 cup of canned tomatoes per serving — a full portion rather than a trace, but still likely fine. If you prefer to always avoid canned tomatoes, please tap it and change its rating to Red.
Bring a large pot of water to a boil over high heat. Salt generously — the water should taste pleasantly salty.
Heat the olive oil in a large skillet or saucepan over medium heat until shimmering. 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, as the garlic can brown quickly.
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