Serves: 5
Total Calories: 134
1 In a large skillet, cook the garlic in the oil over medium heat until golden, about 2 minutes. Stir in the crushed red pepper.
2 Add the tomatoes, oregano, and salt to taste. Bring the sauce to a simmer. Cook, stirring occasionally, 20 minutes or until the sauce is thickened. Serve hot. Can be made ahead and stored in a tightly sealed container in the refrigerator up to 5 days or in the freezer up to 2 months.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pizzaiola Sauce recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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