6 cloves garlic, chopped

½ tsp red pepper flakes

¼ cup (60 ml) olive oil

1 can (28 oz/796 ml) San Marzano tomatoes

1 tbsp chopped flat-leaf parsley

Salt and pepper

In a large skillet over high heat, lightly brown the garlic and pepper flakes in the oil. Add the tomatoes and let simmer over low heat for about 15 minutes or until the tomatoes begin to burst.

With a potato masher, coarsely crush the tomatoes. Add the parsley. Season with salt and pepper.

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