– 4 tbsp. (60 mL) extra-virgin olive oil
– 2 cloves garlic, crushed
– whole Chili pepper flakes, QB (optional)
– 1 can (28 oz. /796 mL) tomato purée or plum tomatoes
– Salt, QB
– 5 fresh basil leaves
Heat up your olive oil and brown the garlic and chili pepper flakes. You can substitute onions for the garlic or use both, depending on what you like. When they’re gently browned, throw in your tomato purée and some salt and let it simmer for 5 minutes. Tear up some fresh basil and toss it in, and there you have it. Serves 4.
Still hungry?… See more recipe’s from David Rocco’s Dolce India