Do you have some favorite prepared pasta sauces?
I usually make my own, but am not wedded to this process. And I make huge amounts of it, as usual, so when I've finished the process I've made several meals.
Here's the simplest red pasta sauce for one or two that's really good.
In olive oil, more than just enough for the sauteing (I mean, it's an ingredient), saute several sliced cloves (if you like a lot of garlic) of garlic until properly soft, not browned. Add one of those small cans of tomato sauce. Add fresh basil if you can; dried if you can't, plus some oregano, chopped parsley if you feel like it. Salt, pepper, red pepper flakes if you have them, a little red wine or balsamic vinegar if you have that, a pinch of sugar if you want.
Basically, it's just the olive oil and garlic and tomato sauce and italian seasoning.
No onion, even.
It's awfully good.
You simmer it for a few minutes while you make a salad or steam some rabe or something.
And Laz, it takes, literally, about ten minutes, and that counts putting up the water for the spaghetti and setting the table. |
