The Best Pasta Sauce Ever! |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is actually the sauce used in Tyler Florence's Eggplant Parmesan recipe. I had extra sauce left over from the dish so I packaged it up and gave it to my best friend as part of her Christmas gift. She said it was, Fabulous! and I haven't bought a jarred sauce since! Ingredients:
1/3 cup extra virgin olive oil |
3 garlic cloves, minced |
1 cup kalamata olive, pitted and roughly chopped |
1 teaspoon red pepper flakes |
3 tablespoons capers, drained |
2 (28 ounce) cans crushed tomatoes (i recommend san marzano) |
1/4 cup fresh basil leaf, hand torn |
kosher salt & freshly ground black pepper |
Directions:
1. Put a large saucepan over medium heat and add the olive oil.
2. Add the garlic and cook for 1 minute.
3. Add the olives, red pepper flakes and capers. Let cook for 2 minutes, stirring often.
4. Toss in the tomatoes with their juices and bring to a low simmer.
5. Stir in the basil and season with salt and pepper. Simmer for 20 minutes. (The longer you let it simmer the better it is!) Remove from heat and let it cool.
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