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Ingredients
¾ cup olive oil
3 large cloves garlic, thinly sliced (see note)
¼ cup chopped parsley
¼ cup chopped fresh basil leaves
1 35-ounce can Italian plum tomatoes
Salt and freshly ground pepper to taste
Nutritional analysis per serving
12 grams carbs; 412 calories; 30 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 41 grams fat; 3 grams fiber; 694 milligrams sodium; 3 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan, heat the olive oil. Add the garlic and brown lightly. Stir in the parsley and basil. Add the tomatoes and crush coarsely with the back of a fork. Bring to a boil, reduce the heat and simmer for 20 minutes. Add salt and pepper to taste.
Carmine's has a liberal hand with garlic. (The restaurant provides dispensers of breath freshener in its restrooms.) You might want to go easier on the garlic, depending on your audience.
Private Notes
Comments
3/4 cup olive oil?
I should have read the comments first. Yea 3/4!cup olive oil way to much.
I skimmed 1/4 cup of olive oil out during the simmer, I recommend starting with less to start with. Enjoy!
I have been making this sauce for 30 years. I typically use 1/2 c olive oil and plenty of garlic and San Marzano tomatoes (crush by hand). It’s so flavorful. Don’t be shy with the parsley and basil.