• 1/2 c Extra Virgin Olive Oil (EVOO)
• 4 Tbs Minced Garlic (divided)
• 2 tsp Crushed Red Pepper Flakes
• 1/2 cup Fresh Basil
• 1/2 cup Fresh Parsley
• 2 cans (28 oz) San Marzano Tomatoes (crushed)
• 2 tsp Salt
• 2 tsp Black Pepper
• 2 Zested Lemons
• 2 tsp Sugar

In a sauce pan, lightly toast 3 tablespoons garlic and red pepper in olive oil. Pour into garlic mixture San Marzano tomatoes and stir to stop garlic from cooking. Add all remaining ingredients and heat until bubbly. Reduce temperature and simmer for 10 minutes.