The situation: I've made
spaghetti, and served a portion (or two) onto a plate. I reach into the
refrigerator for the sauce, only to discover I'm fresh
out of it! But having already prepared and served the
pasta, it needs to be eaten, and I don't feel like running to the
convenience store for more sauce.
Here's a simple thing I like to do in situations like this, to make the pasta acceptable. It's not really a sauce, so much as a pesto. It takes only a minute to make.
Measurements are not included; try it a few times to find the right amounts to suit your tastes.
Emergency spaghetti sauce
You'll need:
Sprinkle the cheese over the pasta. The top of the pasta should be coated with cheese. Sprinkle lightly with basil and garlic, to taste. Then add about 1-2
tablespoons of olive oil (don't measure it, just pour it directly) and mix it up. After mixing, add more ingredients if it seems to need it.
Enjoy!
Other quick suggestions:
- Use fresh basil, chopped garlic and shredded cheese for better flavor.
- Add pine nuts, if you have them handy.