Ingredients
• 1/2 C virgin olive oil
• 2 garlic cloves, chopped
• Pinch each of dried red pepper flakes, basil, and mint
• 1 28-ounce can crushed tomatoes
• Salt, butter, sugar and freshly ground pepper to taste
Directions
• In a large heavy skillet, on low heat, very slowly heat the oil, garlic, and the red pepper flakes, basil and mint. Let cook for about 5 minutes or until the garlic is golden brown.
• Raise the heat to medium-high. When the oil is really hot, add the tomatoes. Let the sauce come to a soft boil, then lower the heat.
• Add salt and pepper to taste, and adjust the seasonings (I add sugar and two or three tablespoons of butter to taste). Let the sauce simmer, uncovered, for about 5 minutes, stirring occasionally with a wooden spoon.
