The Best Pasta Sauce Ever!

READY IN: 35mins
Recipe by rickoholic83

This is actually the sauce used in Tyler Florence's "Eggplant Parmesan" recipe. I had extra sauce left over from the dish so I packaged it up and gave it to my best friend as part of her Christmas gift. She said it was, "Fabulous!" and I haven't bought a jarred sauce since!

Top Review by Alskann

This was easy to make, great spicy piquant flavors. Nice and thick. I think it would even make a nice pizza sauce topped with some feta cheese, sun-dried tomatoes & artichoke hearts. I was using this as a base for spaghetti sauce and my family prefers their spaghetti sauce on the sweet side (not too much. So I took a couple of carrots, chopped them up in the food processor and added them to the sauce. An old trick I learned 25 years ago from Fred Wix aka the Gabby Gourmet. It adds a subtle sweetness and its good for you. I then added some browned moose meat and sliced mushrooms. Served it over whole-wheat spaghetti topped with freshly grated parmesan. Tossed a salad on the side and we enjoyed a wonderful meal that we will have again. This made quite a bit of sauce and since there were only 3 of us plus my small grandsons we had leftovers. They are in the freezer waiting another delicious meal. I'm giving it all 5 stars because even though I made adaptations for my family, it is still delicious as is. Thanks for posting this delicious recipe. Its a keeper!

Ingredients Nutrition


  1. Put a large saucepan over medium heat and add the olive oil.
  2. Add the garlic and cook for 1 minute.
  3. Add the olives, red pepper flakes and capers. Let cook for 2 minutes, stirring often.
  4. Toss in the tomatoes with their juices and bring to a low simmer.
  5. Stir in the basil and season with salt and pepper. Simmer for 20 minutes. (The longer you let it simmer the better it is!) Remove from heat and let it cool.

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