Five (5) Minute Arrabbiata Sauce


Five (5) Minute Arrabiata Sauce

1 29 oz can tomato sauce
Garlic to taste
1 tsp each of crushed red pepper, oregano, pepper & sugar
1/2 tsp salt
Fresh thyme (optional)
Fresh basil - chopped (optional)
Fresh parsley - chopped (optional)
1 TBS olive oil

Heat the olive oil. I sautéed maybe 10 tiny garlic cloves whole. If giant chunks of garlic offend you or yours, you might want to crush them a bit with the side of a knife or press them through a garlic press or chop them fine. Just do not burn the garlic and burning is easier - the smaller you chop the cloves. With whole cloves - I sautéed a minute before adding the spices. If you chopped the garlic - add it and the spices at once.

After about a minute of both the garlic and all other spices sautéing - add the tomato sauce. Be careful as it will sputter and splatter you when it hits the hot oil.
A few minutes in - I used a slotted spoon to fish out the garlic cloves & put them through a garlic press but this is not totally necessary.

Heat over med-low heat until ready to use. Add chopped fresh basil/parsley at the very end - if you are using fresh herbs.