Marinara sauce

2 T olive oil
1/4 cup chopped kalamata olives
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon of crushed red pepper flakes (or to taste)
Fresh black pepper to taste
24 oz can crushed tomatoes (may be 28 oz can- one large can, or two small will work)
Zest of one lemon

Despite its simplicity, this is the best marinara I have ever had - and that's including what I've had in restaurants. Without extras like meat (or in our case, a protein sub), the flavors are clear and unmuddied. The lemon zest adds terrific brightness, so don't bypass it. We do usually add a form of protein on the side, like dry-fried tofu or beans, separately prepared. If you use this for pasta, try using a whole bunch of fresh-steamed spinach, topped by your pasta, and then the sauce.

Preheat a 2 qt pot over medium low heat. Add the olives and garlic and sauté for about 2 minutes. Add thyme, oregano, crushed red pepper flakes (if using), black pepper and sauté a minute more. Add tomatoes and salt (if using) and stir. Cover pot, leaving a little gap for steam to escape and cook for 10 minutes. Add lemon zest, stir, and serve!

Serving Size: 6 - for pasta; 12 - for pizza (estimated at about 1/4 c sauce per pizza))

Number of Servings: 6

Recipe submitted by SparkPeople user CAROLINAMUSED.