⅓ Cup Olive Oil

12 Garlic Cloves – whole

2- 16 oz. Cans of Whole Italian Tomatoes 

16 – Basil Leaves 

Salt and Pepper to taste 


In a saucepan heat up the olive oil and add the whole garlic cloves. Sauté the garlic on a very low flame until fork tender. In the meantime, put one can of tomatoes in a bowl and purée. Then add the other can of tomatoes and crush using your hands. Chop 8 basil leaves.  Once the garlic is almost cooked through, add the basil to the oil mixture and sautée on low flame for about 5 minutes. Add the tomatoes. Season with salt and pepper and cook for about 15 minutes on a medium flame. Add the rest of the basil (chopped). Boil the macaroni of your choice and mix with the marinara sauce to serve. Quick recipe note, this sauce is very freezer friendly. So if you have leftovers, save for a later date.

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