INGREDIENTS
1/2 cup
basil leaves
1/4 tsp
black pepper
28 oz
canned tomatoes
1 1/2 tsp
coarse salt
2 Tablespoons
extra-virgin olive oil
6
garlic cloves
4 servings
parmesan cheese
1/8 tsp
red pepper flakes
2 Tablespoons
tomato paste
1/2 cup
white onions
2 larges
zucchinis