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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a skillet, warm the olive oil on medium low and toss in the garlic. Saute the garlic until it is very fragrant and golden in color. Remove the garlic and discard or save for another use. | 2. Pour the liquid from the tomato can into the skillet but be careful of splattering. Stick your hand into the can and squeeze the tomatoes, discard any stem ends that are hard. Pour the crushed tomatoes into the skillet and heat through while you cook your pasta. Cook it down until it is the desired consistency. I don't like chunky thick pasta sauces so I cook mine down and even use my immersible blender to smooth it out. Cook it until it reaches a good consistency for what you are using it for. | 3. My mother always said that the sauce is ready when it doesn't foam any longer. It should only take 20 minutes to make, if that. | 4. Taste for seasoning, sauce your pasta and top with basil leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/3	cup		636.48	0.0	0.0	72.0
garlic clove	4 -6		smashed	-	-	-	-
tomato puree	28	ounces		301.6386	71.282	13.0975	1.6669999999999998
tomato sauce	8	ounces		256.284	40.8013	13.3585	4.4453
water	1	cup		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
basil leaf				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.