Aglione Sauce

Adapted from a recipe from Borianna Stoilova.

24 cloves garlic, peeled and quartered
3 Tbsp Frantoio di Montepulciano Olive Oil
2 bunches Italian parsley, chopped
(2) 28-oz cans San Marzano tomatoes, coarsely chopped
Sea salt

Sauté garlic cloves in olive oil until golden. Add parsley and cook for 5 minutes, stirring occasionally. Add tomatoes, bring to a boil over moderate heat for 10 minutes, or until sauce starts to thicken. Season to taste with salt.

Per serving: 1 calories; 1g total fat; 1g saturated fat; 1mg cholesterol; 1mg sodium; 1g total carbohydrates; 1g protein;

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