A simple tomato sauce that respects good ingredients. This jar of Rao's is made to shine with nothing more than pasta, maybe an egg or two, and whatever else a weeknight kitchen can offer. Heat it gently and let the tomatoes speak.

Serves 2. 20 minutes, 10 at the stove.

About 1390 calories a serving, 50 g protein, 184 g carbohydrate, 50 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. Add 8 oz pasta and cook according to the package until it is just tender. Reserve 1 cup pasta water before you drain.
2. While the pasta cooks, warm 1 tablespoon olive oil in a large skillet over medium heat. Mince 1 clove garlic and add it to the oil. Cook for 30 seconds, stirring, until fragrant.
3. Add the full jar of Rao's sauce to the skillet and stir to combine with the oil and garlic. Let it warm through gently for 2 to 3 minutes, stirring occasionally, until the sauce is steaming.3 min
4. Add the drained pasta to the sauce and toss to coat, adding a splash of the reserved pasta water if the mixture seems too thick. The pasta should coat loosely with sauce.
5. Remove from heat and stir in 1 tablespoon butter, which will give the sauce a shine and round out its flavour. Taste and adjust with salt and pepper.

Note Stir a handful of grated cheese or a crack of red pepper flakes into your bowl if you have them. Leftovers keep covered in the fridge for three days and reheat gently with a splash of water. Serve with a green salad dressed in vinaigrette.