Ingredients

• 1/4 cup olive oil

• 4–5 cloves garlic, thinly sliced

• 1/2 teaspoon red pepper flakes, or more to taste

• 1 28-ounce can fire-roasted crushed tomatoes

• 1 teaspoon salt

• freshly ground black pepper, to taste

• 3 large sprigs of basil, about 15 leaves total

Instructions

Prepare the marinara by heating the oil in a medium sauté pan over medium heat. Scatter the garlic slices around the pan and cook for 2 minutes until the slices are sizzling and starting to brown. Add the red pepper flakes and cook, stirring, until the garlic is golden brown. Carefully add the tomatoes, stir well, and increase the heat to medium-high. Submerge the basil stalks into the sauce and add salt and pepper. When the sauce begins to simmer, cover, reduce the heat, and cook for about 5 minutes. Remove the cover and continue cooking for about 10 minutes more to slightly thicken the sauce. Remove the basil, stir well, and keep warm.