INGREDIENTS
2 tbsp
extra-virgin olive oil (I use less)
3 cloves
garlic crushed
1/2 tsp
crushed red pepper flakes (crush in palm before throwing them in to release flavor)
1
TB tomato paste (I sometimes leave this out, and it still works great)
1 32 ounce can
chunky-style crushed tomatoes
Salt and pepper
1 tsp
Italian dried seasoning
1 handful
flat-leaf parsley leaves, chopped (I normally don't have this)