Experiments in Cooking
May. 28th, 2026 12:08 amI've been eating a lot of pasta lately what with it being cheap and filling, and after some experimentation I've figured out the best way to make store-bought pasta and sauce (tomato-based at least) taste significantly better without adding much to the cost.
Basically, while the pasta is cooking on one of the eyes of my double burner, I put the sauce in a pan on the other and let it slowly heat up. Once the pasta finishes, I put it in the pan with the sauce, add some of the pasta water, plop in a pat of butter or some olive oil, and let it simmer on high for a few minutes. Then I sprinkle some parmesan and Italian seasoning on top and add another splash of pasta water if needed.
Once the sauce is at the consistency that I want, I transfer everything to a plate. Then I put some black pepper and more parmesan on top, drizzle it with a bit of olive oil, and call it a day. It's quick and easy, uses things that I have on hand, doesn't increase the cost of the meal very much, and makes it taste at approximately 10x better than it would otherwise.
Basically, while the pasta is cooking on one of the eyes of my double burner, I put the sauce in a pan on the other and let it slowly heat up. Once the pasta finishes, I put it in the pan with the sauce, add some of the pasta water, plop in a pat of butter or some olive oil, and let it simmer on high for a few minutes. Then I sprinkle some parmesan and Italian seasoning on top and add another splash of pasta water if needed.
Once the sauce is at the consistency that I want, I transfer everything to a plate. Then I put some black pepper and more parmesan on top, drizzle it with a bit of olive oil, and call it a day. It's quick and easy, uses things that I have on hand, doesn't increase the cost of the meal very much, and makes it taste at approximately 10x better than it would otherwise.