90 Calories per serving
In a large skillet (do not use a deep pot; you want the liquids to quickly evaporate and the sauce to become thick), heat the olive oil and garlic over low heat. Cook the garlic for about 6 to 7 minutes, stirring occasionally. Avoid browning the garlic.
Meanwhile, add the drained tomatoes to a large bowl. Crush the tomatoes with your hands until they're coarse. Add the tomatoes and basil to the skillet and simmer for 20 to 25 minutes, until thick. Add some reserved liquid if the sauce seems too thick. Season with the salt, black pepper, and, if desired, crushed red chili flakes. Serve with whole wheat pasta as shown. You can pack the cooled sauce in a quart container and freeze for 3 to 4 months.
Serving Size ½ Cup
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.