Speedy Marinara Sauce

2 large garlic cloves, smashed

2 tablespoons extra-virgin olive oil

Hefty pinch red pepper flakes

1 can (28 ounces) low-sodium diced tomatoes (preferably fire roasted)

Kosher salt

In a medium skillet combine the garlic and the oil. Turn the heat to medium-low and cook, turning over the garlic several times, until it is just golden, 3 to 5 minutes. Add the red pepper flakes and cook, stirring, for 30 seconds. Add the tomatoes and a hefty pinch of salt, bring to a boil, and cook at a brisk simmer for 20 minutes, or until the sauce is reduced to about 2½ cups.

Sara Moulton for The Associated Press