Saturday, June 11, 2011

Pasta with Jazzed-up Jar Sauce

I think I'd like to start trying to make my own pasta sauce.  Until then, I'm content with jar sauce--usually Classico because it's sold in bulk at Costco.  But I can't bear to eat the jar sauce without jazzing it up first, or else it tastes like saucy cardboard to me.  I usually end up throwing in lots of garlic (sauteed first in olive oil), onions, fresh tomatoes (which soften up in the sauce), and whatever else seems like it might fit (tonight was frozen baby peas).  This ups the flavor factor incredibly for regular jarred sauce and is a nice (QUICK!) alternative to making your own sauce (although that's next on my list).

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