Five Minute Tomato Sauce
A fast stovetop tomato sauce with garlic, chile, olive oil, and lemon zest for a lively finish that wakes up pasta in minutes.
Prep 5 min · Cook 3 min · Total 8 min · Makes about 3 cups
Ingredients
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons crushed red pepper flakes
- 1/2 teaspoon fine grain sea salt
- 3 medium cloves of garlic, finely chopped
- 1 28-ounce can crushed red tomatoes
- Zest of one lemon
Directions
Add the olive oil, red pepper flakes, sea salt, and garlic to a saucepan before turning on the heat. Set it over medium-high and stir as it warms, cooking for about 45 seconds, just until the garlic smells fragrant; don’t let it take on color. Pour in the tomatoes and bring the sauce to a gentle simmer, which should only take a couple minutes. Take the pan off the heat and taste carefully so you don’t burn your tongue, then add more salt if it needs it. Mix in the lemon zest, holding back a little to scatter over your pasta.