A simple pasta recipe that can be made ahead of time, too!
Pasta is a delicious and easy weeknight dinner dish. When cooking pasta, you hardly need a recipe to put things together. With so many bottled sauces available in the market, it’s easy to boil some spaghetti till al dente, then heat up some bottled sauce and stir it through the cooked pasta.
But, what if we take things one step further? I understand this goes against the point of bottled sauces – no prep necessary. But stay with me here. Bottled sauces can carry different ingredients perfectly, including tuna and mushrooms.
Moreover, bottled sauces tend to be a tad bland on their own and need help most of the time. Trust me on this one, I’ve experimented with quite a few on many lazy evenings. And almost always, I find myself needing to add a little something extra to get the final dish to taste just how I wanted it. It could be a spoonful of tamarind, squeeze of lime, or a good smattering of salt to pull things together.
In this recipe, I’ve used 365 Pasta Sauce, a brand originating from Germany. I discovered this brand through their mayonnaise, which is made with real egg and doesn’t look bleached-white like the stuff of other brands. Plus, its a lot more reasonably priced. So when I saw that they make pasta sauces too, I jumped at the opportunity to try the basic tomato sauce.
This is a great make-ahead recipe, so long as you chill the sauce without adding the coconut milk. When ready to eat for dinner on a weeknight, you need to cook the pasta, drain it, and add it to a bubbling pot of this sauce combined with the coconut milk.
The coconut milk adds a much needed creamy quality to the dish, turning the sauce a lovely shade of pink which is a bonus.
Images shot by Howly Pek