Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 16 Makes about 8 cups. Serving size: 1/2cup Calories: 49 Fat: .9g Saturated fat: .1g Carbohydrates: 7.1g Sugar: 0.1g Sodium: 291mg Fiber: 0 Protein: 1.8g Cholesterol: 0
Get: - 1 tablespoon extra virgin olive oil
- 3 cloves of garlic, minced
- 2 (28 oz) cans of crushed tomatoes
- 11/2 cup water
- 2 teaspoons dried basil
- 2 teaspoons dried fennel seed
- 2 teaspoons dried parsley
- 2 teaspoons salt
- pepper to taste
- red chili pepper flakes to taste
- Optional: Top with fresh chopped basil and grated Parmesan cheese
Do: - Heat the oil in a large Dutch oven or pot. Sauté the garlic.
- Add all the other ingredients to the pot and bring to a boil.
- Once at a boil, cover and reduce heat. Simmer for 25-30 minutes.
- Add optional toppings and serve over your favorite pasta!
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