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8 Simple Pasta Sauces

Whip up an easy weeknight dinner with pantry staples

  • Maggy Keet

    Tomato Sauce With Tuna and Capers

    En español | Heat 3 minced garlic cloves in the drained oil of a 7-ounce can of oil-packed tuna. Add a 28-ounce can of crushed tomatoes, 1/4 cup capers and 1 tablespoon caper juice. Simmer to sauce consistency for 10 minutes. Add tuna and a drizzle of extra-virgin olive oil. Toss 12 ounces cooked pasta with half the sauce; ladle on other half. Sprinkle with Parmesan cheese.

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  • Maggy Keet

    Ricotta-Lemon Sauce With Peas and Scallions

    Add 2 cups frozen green peas to 12 ounces pasta during last few minutes of cooking. Reserve 1 cup of cooking liquid. Toss hot pasta with 3 minced garlic cloves, 2 teaspoons finely grated lemon zest and 1/2 cup thinly sliced scallions. Stir in 2 cups ricotta, 1/2 cup grated Parmesan and enough cooking liquid to make a creamy sauce. Serve with Parmesan.

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  • Maggy Keet

    Pesto With Shrimp

    Reserve 1 cup of pasta cooking liquid. Toss drained pasta with 3/4 cup store-bought pesto and 12 ounces of cooked shrimp. Cut into bite-size pieces, adding enough cooking liquid to make a sauce that lightly coats the pasta. Serve with Parmesan.

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  • Maggy Keet

    Caramelized Onion Sauce With Olives

    Sauté 2 very large sweet onions (2 pounds) in 2 tablespoons olive oil until golden brown, for about 10 minutes; reduce heat to medium and cook to caramel color. Reserve 1 cup of pasta cooking liquid. Toss 12 ounces cooked pasta with onions, 1/2 cup coarsely chopped pitted black olives and enough of the liquid to moisten. Sprinkle with Parmesan.

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  • Maggy Keet

    Creamy Mushroom Sauce

    Microwave 1/2 ounce chopped, dried mushrooms in 1 can of evaporated milk and 1 cup chicken broth until hot, for 4 minutes. Heat 3 minced garlic cloves in 2 tablespoons oil; whisk in 3 tablespoons flour, then hot liquid. Bring to simmer. Stir in 1/2 cup finely grated Parmesan. Toss with 12 ounces of cooked pasta and top with fried onions.

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  • Maggy Keet

    Roasted Red Pepper and Chickpea Sauce

    Heat 3 minced garlic cloves in 3 tablespoons olive oil. Add 1 jarred and diced roasted red pepper (1 cup);  sauté to intensify flavor. Add 1 can drained chickpeas and 1/2 teaspoon oregano; heat through. Reserve 1 cup of pasta cooking liquid. Toss 12 ounces cooked pasta with chickpea mix and enough liquid to moisten. Sprinkle with crumbled feta.

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  • Maggy Keet

    Simple Clam Sauce

    Sauté 4 minced garlic cloves in 4 tablespoons olive oil. Add the juice of 4 6-ounce cans of clams, 1/4 cup white wine, 1 tablespoon tomato paste, 1/2 teaspoon dried basil and 1/4 teaspoon dried oregano. Reduce to thin gravy consistency. Add clams and heat through. Toss with 12 ounces cooked pasta. Sprinkle with grated Parmesan.

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  • Maggy Keet

    Burrata and Sun-Dried Tomato Sauce

    Reserve 1 cup of cooking liquid. Gently toss 12 ounces cooked pasta with 8 ounces burrata (fresh mozzarella) broken into large pieces, 1/2 cup sun-dried tomatoes cut into small dice, 2 tablespoons sun-dried tomato oil, 1 teaspoon dried basil and enough cooking liquid to form a creamy sauce. Sprinkle with Parmesan.

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