Arrabbiata Sauce | Italian Spicy Garlic Tomato Sauce

Heat the olive oil in a wide skillet over medium-low heat. Add the sliced garlic and halved dried red peppers. Do not wait for the garlic edges to turn golden; it is ready once its aroma fills the kitchen. Browned garlic will make the sauce bitter.

Add the canned diced tomatoes with their juices to the skillet and raise the heat. Stir, scraping the bottom of the pan with a wooden spoon. When the sauce starts to boil, reduce the heat.

Cook uncovered, stirring occasionally. As the sauce thickens, olive oil will separate into a layer on the surface; this means the tomatoes have released their liquid and the sauce is ready. A track drawn through the sauce with a spoon should remain visible for 1–2 seconds.