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Ingredientes
- 2 Tbsp. extra-virgin extra virgin olive oil (two turns around the pan)
- 3 x garlic cloves crushed
- 1/2 tsp crushed red pepper flakes
- 1 can chunky style crushed tomatoes - (32 ounce) Coarse salt to taste Freshly-grnd black pepper to taste
- 1 tsp Italian dry seasoning
- 1 handf Italian parsley leaves minced
Direcciones
- Add in extra virgin olive oil to medium saucepan over moderate heat. Add in garlic and crushed pepper to the heated extra virgin olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five min and stir in parsley. Serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 231g | |
| Calories 298 | |
| Calories from Fat 253 | 85% |
| Total Fat 28.61g | 36% |
| Saturated Fat 4.21g | 17% |
| Trans Fat 0.01g | |
| Cholesterol 4mg | 1% |
| Sodium 306mg | 13% |
| Potassium 409mg | 12% |
| Total Carbs 10.33g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.66g | 3% |
| Protein 2.76g | 4% |
