How to hack jarred pasta sauce

Ingredients

• 0.5 piece Medium Yellow Onion (thinly sliced)
• 1 clove Garlic (minced, skin removed)
• 0.5 teaspoon Crushed Red Pepper Flakes (adjust to heat preference)
• 2 piece Fresh Tomatoes (medium, diced and kept chunky)
• 5 leaves Fresh Basil Leaves (torn roughly)
• 2 tablespoon Fresh Parsley (chopped)
• 1 jar Jarred Red Pasta Sauce (plain marinara, about 24 oz)
• 1 tablespoon Unsalted Butter (cut into small pieces)
• 0.25 teaspoon Salt (to taste, add a teensy bit more than usual)
• 0.25 teaspoon Black Pepper (freshly cracked, optional)

Instructions

1. Prep the aromatics and tomatoes

   Thinly slice half an onion, mince one garlic clove, dice the tomatoes keeping them chunky, and tear the basil leaves. Set aside.

   Time: PT5M

2. Sauté onion and garlic

   Heat the skillet over medium heat, add a drizzle of oil, then add the sliced onion. Cook 2‑3 minutes until translucent, then add the minced garlic and cook another 30 seconds.

   Time: PT3M

   Temperature: Medium heat

3. Add tomatoes and chili flakes

   Add the diced tomatoes and ½ tsp chili flakes to the pan. Cook, stirring occasionally, until the tomatoes start to blister and release some moisture.

   Time: PT4M

   Temperature: Medium‑high heat

4. Incorporate the jarred sauce

   Pour the entire jar of red sauce into the skillet, stir to combine, and bring to a gentle simmer. Let it cook for about 5 minutes so the flavors meld.

   Time: PT5M

   Temperature: Medium‑low simmer

5. Finish with herbs and butter

   Stir in the torn basil, chopped parsley, and the tablespoon of butter. Let the butter melt completely, giving the sauce a glossy richness.

   Time: PT2M

   Temperature: Low heat

6. Season and serve

   Add a pinch of extra salt and freshly cracked black pepper, give the sauce one final stir, and serve immediately over cooked pasta.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

10 g

Fiber

3 g