Quick Pasta Sauce recipe
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- Dish type
- Side dish
Passata simmers with garlic and dried basil for a quick and easy basic pasta sauce.
293 people made this
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 (600g) jar passata
- salt and freshly ground black pepper to taste
MethodPrep:5min ›Cook:25min ›Ready in:30min
- In a large frying pan over medium heat, sauté garlic in oil until tender, 2 minutes. Stir in basil and passata. Season with salt and pepper and cook 15 to 20 minutes, until slightly thickened. Serve immediately.
Reviews & ratingsAverage global rating:(133)
Reviews in English (98)
Used different ingredients.I really didn't expect this sauce to taste as great as it did - I will never buy another jar of sauce. It cooked faster than the pasta and was a very sweet sauce! I did add some oregano and extra basil. The beauty of this is that you can add anything to it and it's great- I added green pepper, mushrooms (drained), and some italian sausage - perfect for the chunky sauce lover. It was brilliant!! Thanks so much for this recipe!!-15 Sep 2008
I'm 15 and I love to cook but I'm not too good at making complex things...This recipe was absolutely excellent!!!!! I made it for lunch and my mum came home and had it and LOVED IT! She took it back to work and everyone wanted the recipe!! It was so easy to make and it was SO good! Thanks!!-15 Sep 2008
Used different ingredients.Quick and easy to make. I had all the stuff and it didn't require a trip to the supermarket, so it gets and extra star for just that reason. I don't know that the taste is anything spectacular. It was good though and my neice who was staying with me when I made it loved the fact that there was no meat in it. I added a little sugar to sweeten it up.-15 Sep 2008
Pasta: It's possibly the world's most perfect comfort food. What could be more soothing and satisfying than a gooey bowl of mac and cheese or a plate of creamy spaghetti carbonara laced with chewy, smoky bits of pancetta?
It's also possibly one of the world's greatest convenience foods. Pasta is quick to cook and can serve as the base of a million and one quick and easy dinners. Just add a bit of protein (leftover chicken, diced ham, a can of chickpeas, or olive oil-packed tuna), some vegetables (frozen ones work great here), and a little bit of sauce (red sauce, pesto, cream, or the quick fresh tomato sauce with basil, garlic, and a few glugs of good olive oil that's shown here) and dinner is done.
Of course, one of our other favorite things about pasta is that it's such an excellent vehicle for cheese&mdashfluffy piles of finely grated Parmesan luscious sauces loaded with cheddar and Gruyère sweet, creamy dollops of fresh ricotta. But high-quality pasta is truly exquisite even without burying it mounds of cheese, so it's worth your while to spring for the good stuff. Choose pasta that's made with 100 percent semolina flour, and look for a rough texture, which will grab the sauce better and is usually an indicator that the pasta has been made in small batches.
There's also a huge selection of gluten-free and wheat-free pasta in most grocery stores now, made from rice, quinoa, chickpeas, corn, or almond flour. A common complaint about non-wheat pastas is that they can be mushy, so watch that cooking time carefully and begin tasting it a few minutes early so you can drain it as soon as it's perfectly al dente.
Now, let's get a pot of water boiling and whip up something delicious for dinner! The recipes ahead are guaranteed to inspire many incredible meals.
The Best Canned Tomatoes To Use For Pasta Sauce
I like this brand, Cento and also San Marzano. Muir Glen is also a great choice.
When your oil is nice and hot, saute your onion.
Add your minced garlic and cook for a couple minutes, until softened slightly.
Add your crushed tomatoes.
Add your seasonings and stir until hot.
Just as simple as that, your sauce is ready for your favorite pasta! After you add the sauce to your pasta, add some fresh basil for an even better sauce!
Fill a large pot with water and bring it to a boil over med-high heat. Cook the linguine according to the package directions. About 8 minutes for al dente. Make sure to add salt to the pasta water. I usually add around 2 tablespoons. When the pasta is done cooking drain and reserve 3/4 cup of the pasta water.
In a medium size pot add 2 tablespoons of butter and the olive oil (you will be putting the tomatoes and crab together in this pot). Once the butter is melted add the garlic and let it saute until you see it start to turn golden brown. This does not take long, about 1 and half minutes.
Then add in your crab meat. Stir to coat with the butter. Let that saute together for about 3 minutes.
Then add your can of tomatoes, and red wine. Season with salt, pepper, and garlic powder. Then stir to incorporate. Let the sauce come to a simmer and cover. Let it simmer together on low heat for 15 minutes.
After 15 minutes add in your remaining tablespoon of butter and the reserved pasta water let it simmer another two minutes.
Transfer the linguine to a large bowl for serving. Pour over the crab pasta and sprinkle over the red pepper flakes if desired. Toss the pasta and sauce together coating the pasta. Top with fresh basil and serve.
We’ve all been there: tired and hangry and wishing dinner would spontaneously appear. You want something now and it must be decidedly delicious. Pasta is a good bet, but even with the official pasta sauce power rankings for reference, plain jarred tomato sauce doesn’t always cut it. Not to worry. Here are 11 recipes that use 11 or fewer ingredients and can be made, start to finish in about the time it takes to get the pasta cooked (30 minutes or less).
At moments like these, my go-to is a big bowl of spaghetti aglio e olio, that classic Italian no-sauce-sauce of garlic-infused olive oil and crushed chile peppers (and, for me, lots of ground black pepper). The aroma is intoxicating the flavor, intense. You’ll want more, long after it is all gone. And it is so easy, you’ll even have time to toss together a salad to go with.
The garlic-olive oil combo serves as a base for many equally or almost as simple and delectable preparations, the operative words being simple and delectable. Fava beans add some protein in a riff on scampi (the splash of lemon makes the flavors really pop). Nutrient-rich, budget-friendly canned sardines give pasta chi sardi a mari a unique depth of flavor, and toasted breadcrumbs augment the texture of the dish. The capers in midnight pasta add some brininess to the party, which is balanced with the sweet buttery-ness of pine nuts.
Orecchiette with broccoli rabe and garlic bread crumbs adds a few more layers of textures, as well as flavor, and you get to check off “eating your vegetables” from your daily To Eat list. Pasta with Italian sausage and broccoli brings new zest and yet another vegetable to the plate, and the spicy sausage amps up the dish’s already-high flavor factor.
Too much garlic? (Admittedly, I can’t really make sense of that phrase, though I know that for some it is meaningful.) The green garlic in whole wheat spaghetti with green garlic and fried egg bears a gentler, more subtle garlickiness than that from mature bulbs. The tender stalks intertwine with the spaghetti strands, which, when coated with egg yolk and garlic oil, is utterly dope.
Still too much garlic? It is completely optional in tomato-y pasta all’ Amatriciana, and neither the ever-popular cacio e pepe nor the spaghetti carbonara even hints at including garlic.
If that jar of marinara sitting in your pantry keeps calling your name, you can use it for one-pan pasta and doctor it up with additional ingredients. Sort of like making lasagna with those no-boil lasagna sheets, the angel hair cooks in and soaks up the sauce, making the pasta extra flavorful. Even better: There is no separate pasta pot to wash.
In a large frying pan or sauté pan over medium high heat, melt 2 Tbsp. of the butter. When the butter is melted and stops foaming, add the onion and sprinkle with the salt. Cook, stirring the onions once in awhile as you think of it and to keep them from sticking, until the onions turn a bit translucent, about 2 minutes. Add the carrot, celery, and garlic and cook, stirring most of the time, until the garlic is fragrant, about a minute.
Add whatever ground meat you've decided to use, increase the heat to high, and cook, stirring and breaking up the meat, until the meat is cooked through, 3 to 5 minutes.
Add the wine, stirring and scraping up any brown bits from the pan into the sauce. Add the tomatoes and bring to a light boil, crushing the tomatoes into smaller pieces with the back of a spoon, then reduce the heat to maintain a steady simmer. Cook undisturbed, at a gentle simmer without stirring until the fat separates out from the sauce, 30 to 40 minutes. Stir to combine the sauce again, add the remaining tablespoon of butter and stir to melt it. Add the pepper and taste the sauce, adding more salt (or adding some vinegar or sugar, if that's your thing) to taste. Serve the sauce tossed with hot pasta or use in a lasagna.
How To Make Pasta From Scratch:
All you need for this homemade pasta recipe are - sooji, maida, salt, egg and oil. That's it. Knead the dough, roll it flat and cut it into your desired shapes. It is as easy as it sounds. Besides we have also curated some pasta sauce recipes that can help you make restaurant-style pasta at home - that too from the very scratch. Click here for the pasta sauce recipes.
This pasta recipe needs just 5 simple ingredients
In this particular pasta recipe, we have cut thin strips out of the pasta dough and tossed it in a traditional tangy sauce. Find the recipe here:
Step 1. Take maida in a bowl and add sooji and salt to it and dry mix everything together.
Step 2. Add egg and oil to it and mix. Add some water and knead a dough.
Step 3. Wrap the dough with a cellophane wrap and let it rest for 30 minutes.
Step 4. Now take the dough, sprinkle some maida and roll it flat.
Step 5. Cut thin strips, sprinkle some maida and your pasta is ready to be cooked.
Step 6. Add the pasta and some salt in boiling water and boil for 4-5 minutes. Strain and keep aside.
Step 7. Meanwhile, add olive oil and garlic in a pan and saute.
Step 8. Add pasta sauce and some water to the pan and stir.
Step 9. Add the boiled pasta, black pepper and cook for a minute.
And a bowl of saucy and flavourful homemade pasta is ready to be relished.
Watch the complete recipe video in the header.
About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.
"Wow - this was genius! The pesto adds so much flavor, and elevates this from good to great! I will definitely be making this again!"
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25 Quick-Fix Dinners with Jarred Pasta Sauce
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