Fresh basil is in abundance in our garden and the fragrant leaves were the inspiration for this pasta sauce. I
snipped handfuls of them this morning, while I was harvesting squash.
When I came inside, I decided that a pasta sauce sounded perfect for our
lunch.
I served this over brown rice pasta and simple
sauteed zucchini. This was such a hit with my kids, there isn't a bite
of noodle or zucchini left in the house. Luckily, there is a bit of
sauce left for tomorrow. My son has already requested Soft Eggs over Marinara for breakfast. Sounds good to me too!
Basil Marinara Sauce
1/4 cup extra virgin olive oil
2 large garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/2 cup fresh basil leaves, finely minced (about 2 tablespoons minced)
28 oz crushed tomatoes
In
a cold saucepan, combine everything except for the tomatoes. Set the
heat to medium and saute for about a minute, just until the pan is
fragrant. Add the tomatoes and increase heat to a low simmer. Simmer 5
minutes and then remove from heat. Pour over the pasta or vegetables of
your choice. Enjoy!
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