20 minutes

Weeknight Marinara

You'll never want to buy canned red sauce again.

INGREDIENTS

    • 1 28 oz. can crushed San Marzano tomatoes 
    • Garlic
    • Olive oil
    • Fresh basil 
    • Crushed red chili pepper to taste 
    • Salt 

     

    TOOLS YOU NEED

    • Abbio Sauté Pan
    • Cutting board
    • Chefs knife 
    • Stirring spoon

    PREP

    • Dice ~8 cloves garlic

     

     

    RECIPE DIRECTIONS

    1. Heat an Abbio Sauté Pan over medium heat, when hot, add 1/3 cup of olive oil to the pan. 
    2. Add the chopped  garlic to the pan and stir - avoid letting the garlic brown.
    3. After about 30 seconds, pour the entire can of tomatoes and residual liquid to the pan and stir.  
    4. Once the garlic and tomatoes are well mixed add 1-2 entire sprigs of fresh basil. If fresh basil in not available us 1/2 tablespoon dried. 
    5. Let sauce simmer, uncovered, for 15-20 minutes. The sauce should be thick and excess water should be cooked off. 
    6. Taste the sauce, and add salt and red pepper to taste. Enjoy! 

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