Prep time 10 mins

Cook time 20 mins


1 can (28 oz.) Contadina® San Marzano Whole Tomatoes

3 Tbsp. olive oil

8 cloves garlic, thinly sliced

1/4 tsp. red pepper flakes

1 cup water

8 to 12 large fresh basil leaves, torn into 1-inch pieces (packed 1/4 cup)

1 tsp. kosher salt


  1. Pour the can of San Marzanos into a medium bowl.  Gently crush tomatoes with your hands or snip into 1-inch pieces with kitchen shears; set aside.

  2. Heat oil in a large saucepan over medium heat. Add garlic and red pepper flakes; cook 60 to 90 seconds, stirring constantly, until garlic is fragrant but not brown.

  3. Carefully add tomatoes, water, basil and salt.  Bring just to a boil over high heat; reduce heat to medium and simmer 15 to 20 minutes, stirring occasionally, until slightly thickened. 


  • Makes 3 1/2 cups 
  • Recipe makes the right amount of sauce for 1 pound of pasta.

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