16
3 tablespoons olive oil
3 cloves garlic, finely chopped
pinch crushed red pepper flakes
2 (28 ounce) cans crushed tomatoes
1 teaspoon salt
freshly ground black pepper
½ teaspoon sugar (optional)
¼ cup chopped fresh parsley or basil
Marinara Sauce
Directions
1. Place the olive oil, garlic and pepper flakes in the pressure cooker and then turn on the BROWN
setting. Cook the garlic and hot red pepper flakes until the garlic is fragrant, but do not brown.
2. Add the tomatoes, salt, pepper and sugar, and lock the lid in place.
3. Pressure cook on HIGH for 8 minutes.
4. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Season to
taste again with salt and pepper and stir in the fresh parsley or basil. Serve over pasta or use in any
number of dishes.
17
Serves 6
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