2 (28 oz.) cans of diced tomatoes
6 cloves of garlic, finely chopped
2 oz. fresh basil (about 6 leaves) or more, chopped
1 teaspoon parsley
1 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Dash of cayenne
3 tablespoons cold pressed olive oil
2 tablespoons cold pressed olive oil for later
1 pound of pasta or brown rice
Begin cooking pasta or use pre-cooked brown rice. Sauté garlic in 3 tablespoons olive oil until lightly brown. Add remaining ingredients except the 2 tablespoons of oil. Cook for 15 minutes. Poor over pasta or rice. Add 2 tablespoons of oil and stir. Serve warm.
