4 28-ounce cans San Marzano tomatoes, with their liquid, crushed by hand
1 tablespoon crushed red pepper flakes
1 tablespoon dried oregano
1 teaspoon sea salt
1 teaspoon black pepper
Instructions
Heat the oil over medium high heat in a large stockpot and add the garlic. When the garlic is fragrant, about 2 minutes, add the tomatoes, red pepper flakes, oregano, salt, and pepper. Bring to a boil, reduce to simmer, and cook, uncovered, for 25 minutes, stirring frequently to prevent scorching. Serve with pasta and cooked lobster, or use in any recipe calling for a marinara sauce that you would like to add some heat to.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2015/01/fra-diavolo-sauce-lobster-fra-diavolo-chicken-peppers-onions-fra-diavolo-sauce/