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Keep a bottle of
best-quality tomato sauce on hand for one of those inevitable no-time-for-dinner moments. Check the label: premium sauces don't contain preservatives
and the
ingredients usually are tomatoes, olive oil, fresh garlic, onions, and
herbs. It should have a
thick and chunky texture--not thin and watery--or your pasta will be bland
and
boring. The brand I use has no salt, but if your brand does, be sure to
adjust the amount
accordingly. I like to add a little butter and extra seasonings to enhance
the flavor further.
Feel free to add olives, chopped anchovies, or just about anything you like.
1 bottle (16 ounces) best-quality tomato sauce
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/2 teaspoon dried oregano or basil
1/2 teaspoon salt, or to taste
Freshly ground black pepper
1/4 teaspoon crushed red pepper
1/4 cup freshly grated Parmesan cheese, plus extra for serving
1/2 cup fresh basil leaves, coarsely chopped |
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Combine tomato
sauce, butter, oregano, salt, pepper, crushed red
pepper, and Parmesan cheese in pasta
serving bowl. Set aside to warm to room temperature
or, preferably, place the bowl (be sure it's
heatproof)
over the pasta pot to warm the ingredients and melt
the butter while heating the water. Once the water
comes to a boil, remove bowl and set aside.
Cook pasta in large pot of boiling salted water
until al dente. Drain pasta well and immediately add
to sauce
in bowl. Sprinkle with basil and toss. Serve at once
with extra Parmesan cheese.
SERVES 4 to 6.
RECOMMENDED PASTA: 1 pound fettuccine, penne rigate,
linguine, or spaghetti
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