Print
Email
Add a photoServings: 1
Ingredients
- 2 Tbsp. extra-virgin extra virgin olive oil (two turns around the pan)
- 3 x garlic cloves crushed
- 1/2 tsp crushed red pepper flakes
- 1 can chunky style crushed tomatoes - (32 ounce) Coarse salt to taste Freshly-grnd black pepper to taste
- 1 tsp Italian dry seasoning
- 1 handf Italian parsley leaves minced
Directions
- Add in extra virgin olive oil to medium saucepan over moderate heat. Add in garlic and crushed pepper to the heated extra virgin olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five min and stir in parsley. Serve.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 231g | |
| Calories 298 | |
| Calories from Fat 253 | 85% |
| Total Fat 28.61g | 36% |
| Saturated Fat 4.21g | 17% |
| Trans Fat 0.01g | |
| Cholesterol 4mg | 1% |
| Sodium 306mg | 13% |
| Potassium 409mg | 12% |
| Total Carbs 10.33g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.66g | 3% |
| Protein 2.76g | 4% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
