Pasta de la Silva 

Ingredients

• 2 1/2 tablespoons olive oil
• 2 garlic cloves, peeled and thinly sliced
• 2-28 ounces cans whole peeled tomatoes
• 1 teaspoon dried oregano (about 10 ounces)
• 2 tablespoons dried parsley
• 1 tablespoons dried basil
• 1/4 teaspoon crushed red pepper flakes
• Pinch of sugar
• 1/2 teaspoon salt
• 1 teaspoon freshly groung pepper

Instructions

1. In a large fry pan addd olive oil and garlic. Bring temperature to medium heat and sauté for about 5 minutes or until lightly golden. Stir the garlic continuously so you don’t burn the pieces. Remove garlic and discard. Turn off stove. You now have flavored oil!

2. Let the pan cool completely, at least 5 minutes. In a Cuisinart or blender add tomatoes and pulse until crushed. Add tomatoes to pan. Mix in oregano, parsley, basil, and red pepper flakes. Add a pinch of sugar, salt, and pepper to taste.

3. Turn the stove back on. Simmer on medium-low heat for about 45 minutes. Sauce should have a light bubble while cooking. Stir occasionally with your wooden spoon.

4. Serve your favorite type of pasta or use with your favorite meatballs, baked ziti, or eggplant parmigana. This recipe makes enough sauce for two pounds of pasta.