Instructions:

1 tablespoon extra-virgin olive oil
3 large garlic cloves, minced
¼–½ teaspoon red pepper flakes
1 (28-ounce) can whole tomatoes in juice, drained and broken up
½ teaspoon salt
¼ teaspoon black pepper

Directions:

Heat oil in large saucepan over medium heat. Add garlic and pepper fl akes; cook, stirring, until garlic is fragrant, about 30 seconds.

Add all remaining ingredients to pot and bring to boil. Reduce heat and simmer, partially covered, until flavors are blended and sauce is slightly thickened, about 20 minutes. Use or refrigerate in covered container up to 5 days.