This simple sauce using cherry tomatoes is fast and delicious. And leaving the skins on the tiny tomatoes means more good antioxidants as well as taste. A sprinkling of chili flakes adds depth and just a little heat.

Ingredients

• 3 tablespoons Olio Carli Extra Virgin Olive Oil, plus 1 tablespoon more if desired
• 2-3 large cloves garlic, chopped fine
• 28 ounces (1 can) Marinella Italian Cherry Tomatoes
• 1-2 teaspoons chili pepper flakes
• Sea salt and black pepper to taste
• 1 bunch fresh basil leaves, stems removed

Heat 3 tablespoons olive oil in large skillet or wide saucepan, and sauté chopped garlic until it is golden in color. Do not allow to burn. Add cherry tomatoes. Sauté for about 10-15 minutes until tomato skins start to split and blister. Season with salt, pepper and chili pepper. Continue to sauté for 5 minutes more, pressing down on the tomatoes with a wooden spoon to release juices. Remove from heat. Tear basil leaves into small pieces and toss with tomato sauce. Stir in 1 tablespoon olive oil if desired. Then toss with pasta, or use sauce to top roasted or grilled fish or chicken.