This reciepe is directly lifted from the blog of the Always Awesome @schmutzie. You're Welcome.

Arrabiata Sauce

¼ cup olive oil

2 garlic cloves, thinly sliced

1 tsp red pepper flakes

1 can diced tomatoes, drained



Fry the above ingredients minus the tomatoes together until the garlic is browned but not burnt.



Turn off heat and allow to cool for approximately one minute to avoid excess spatter during the next step.



Add the tomatoes and turn the heat back up to medium. Continue to cook the sauce for another 10 to 15 minutes.



Serve over spaghetti – I prefer the rice variety – or pasta of your choice.



When I am so moved, I also like to fry a diced onion with the garlic and add 1 tsp of oregano and a ½ tsp of basil when I add the tomatoes.