Homemade sauce.
Heat oil in a 2 to 3-quart non-reactive saucepan over medium heat. Whack the garlic with the flat side of a knife, add it to the oil with the crushed red pepper and cook lightly without burning the garlic, about 2 minutes.
Carefully slide tomatoes and their liquid into the oil. Bring to a boil and season lightly with salt and pinch sugar. Lower the heat so sauce is at a lively simmer and cook, breaking up tomatoes with a whisk or spoon, until sauce is chunky and thick, about 20 minutes.
Stir in the basil and cheese about five minutes before the sauce is finished. Taste sauce, and season with salt and pepper if necessary.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (32g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 233 | ||
Calories from Fat: 233 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 35 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 18.8g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.9mg | 0 % | |
Potassium 24.1mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.7g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 233
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