New York Times Pasta Sauce
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By Sarah Lambi
New York Times Pasta Sauce
5 steps
Prep:5minCook:25min
3.5 teaspoons of minced garlic can be used in place of fresh garlic. You can also use a fresh basil sprig.
Updated at: Wed, 16 Aug 2023 20:15:04 GMT
Nutrition balance score
Good
Glycemic Index
37
Low
Glycemic Load
6
Low
Nutrition per serving
Calories197.5 kcal (10%)
Total Fat14.8 g (21%)
Carbs16.3 g (6%)
Sugars8.8 g (10%)
Protein3.6 g (7%)
Sodium951.7 mg (48%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a large skillet, heat the oil. When it is hot, add the garlic.
Step 2
As soon as the garlic is sizzling (do not let it brown), add the tomatoes.
Step 3
Add red pepper flakes, oregano, and salt. Stir.
Step 4
If using basil sprig, place sprig (including stem) on the surface, like a flower. Let it wilt, then submerge in sauce.
Step 5
Simmer sauce until thickened and oil on the surface is a deep orange, about 15 minutes.
Notes
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