- 1 jar Monte Bene Vodka pasta sauce
- 2 garlic cloves
- 1 Italian loaf
- ¼ cup fresh parsley, chopped
- 2 -3 tbsp. olive oil
- 1/8 tsp. hot red pepper flakes
- Freshly ground black pepper
- Coarse Salt
Slice Italian loaf into 1” slices. Sprinkle olive oil onto both sides of each slice and place on a baking sheet. Preheat oven to 350. Meanwhile, heat 1 tbsp. olive oil and garlic cloves over medium heat. Use a wooden spoon to smash the garlic and release flavor. When garlic is just beginning to brown, pour in Monte Bene Vodka pasta sauce and bring to a slow simmer (remove garlic cloves for a less intense flavor).
Place bread slices in the oven and bake for 10 to 12 minutes, until toasty. Add hot red pepper flakes to soup and fresh parsley to soup, stir, and allow to simmer for another 2 or 3 minutes. Add salt and pepper to taste and remove from heat. Ladle into bowls and top with chunks of toasted bread and extra parsley.