Use to make Baked Manicotti from "The Geometry of Pasta," by Caz Hildebrand and Jacob Kenedy.

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Ingredients

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Directions

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  • Heat oil in a large skillet over medium-high heat; add garlic and cook, stirring, until it just begins to brown. Add red pepper flakes, if using, all tomatoes, and salt; season with pepper. Let simmer until thickened, about 1 hour.

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