Tomato Sauce

Makes about 3 cups; enough sauce for ½ pound of pasta

½      cup olive oil
2       medium garlic cloves, smashed with the back of
         a knife
1       large can (28 ounces) crushed tomatoes
¼      cup grated Parmesan cheese
1       teaspoon kosher salt
10     leaves fresh basil

Nutritional analysis per serving (½ cup):
Calories 224 (75% from fat) • carb. 11g • pro. 4g • fat 20g • sat. fat 4gchol. 5mg • sod. 483mg • calc. 64mg • fiber 2g

1. In a large saucepan, heat garlic and oil over medium-high heat until lightly golden and fragrant, about 5 minutes. Add the crushed tomatoes, reduce the heat and cook at a low simmer until reduced by about one-third, about 15 minutes.
2. When the sauce is reduced, stir in the Parmesan cheese,salt and basil and cook for 1 additional minute.
3. For best-tasting pasta, add the cooked and drainedpasta to the pan with the sauce and cook for 1 minute.
Serve immediately.