A flavorful and easy-to-make tomato sauce with a zesty kick, perfect for pasta or as a dip.
Heat the olive oil in a large skillet over medium heat.
Using extra virgin olive oil enhances the flavor of the sauce.
Add the garlic and cook until golden brown, stirring occasionally.
Be careful not to burn the garlic as it can turn bitter.
Carefully add the canned tomatoes and their juices to the skillet.
Break the tomatoes with the spoon to release their juices.
Add the red pepper flakes, salt, and black pepper to the skillet.
Adjust the seasoning to your taste preference.
Bring the mixture to a boil, then reduce the heat to medium and simmer.
Stir occasionally to prevent sticking and ensure even cooking.
Remove the skillet from heat and stir in the parsley.
Adding the parsley at the end preserves its fresh flavor.
Transfer the sauce to a serving dish and serve warm.
This sauce pairs wonderfully with pasta or as a dip for bread.
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