Prep 10 mins
Cook 15 mins
A quality dish in a hurry - the key is keeping a jar of *best* quality tomato sauce on hand (no preservatives). You might ask how can the sauce be no-cook? Mix the ingredients in a heatproof bowl and set it aside to warm to room temperature OR place it over the pasta pot to warm while heating the water, removing once the water starts to boil. All you cook is the pasta. Several years ago I bought a cookbook called “No-Cook Pasta Sauces” by Joie Warner which mysteriously disappeared. My DH just found it behind the bookcase when he started remodeling our kitchen - hurray! Times are a guess-timate until I get my kitchen back.
- 16 ounces tomato sauce (best quality, not that generic stuff)
- 1⁄4 cup unsalted butter, at room temperature
- 1⁄2 teaspoon dried oregano or 1⁄2 teaspoon basil
- 1⁄2 teaspoon salt (to taste)
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4 cup parmesan cheese, freshly grated plus extra for serving
- 1 lb pasta (fettuccine, penne rigati, linguine or spaghetti)
- 1⁄2 cup basil leaves, fresh coarsely chopped
- Combine tomato sauce, butter, oregano, salt, crushed red pepper and Parmesan cheese in a pasta serving bowl.
- Set aside to warm up (use a method described above).
- Cook pasta in a large pot of boiling, salted water until al dente.
- Drain pasta and immediately add to sauce in bowl.
- Sprinkle with chopped basil and toss.
- Serve at once with extra Parmesan cheese.
This sauce turned out great and it was very fast! My whole family really enjoyed it! We added some fresh romano and I used Hunts Tomato Sauce, because that's the best quality sauce I can find in the Philippines and to use homemade sauce would keep it from being quick. Made for My 3 Chefs November 2008. Thanks!