5 Minute Marinara

(Rachael Ray) 

2 tbs extra virgin olive oil

4 garlic cloves (crushed and chopped)

1/2 tsp. crushed red pepper flakes

Handful of flatleaf parsley leaves, chopped (about 2 tbs)

1/2 tsp. dried oregano

1 28-oz can crushed tomatoes

1 14-oz can chunky style crushed (or diced) tomatoes

salt and freshly ground black pepper

Heat a medium sauce pan over medium heat. Add oil and garlic. When garlic starts sizzling add herbs and crushed pepper. Allow oil to infuse for 30 seconds then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble. Reduce heat and simmer until ready to serve.