3 Most Basic Sauce Recepies:

Oil it!

After boiling and sieving pasta, put the itinto the serving bowl and pour a cup of the sauce or a tablespoon or two of olive oil into the serving bowl. Toss the pasta the way you would a salad. This is the key to keep it from sticking together.

A quick marinara:

Saute three cloves of crushed and chopped garlic in three tablespoons of olive oil over medium low heat until it begins to turn brown. Add about three tablespoons of finely chopped parsley and two or three fresh basil leaves. You can substitute a teaspoon of dried basil for the fresh. Stir for an additional minute, then add one can of crushed tomatoes, a pinch oforegano and salt and pepper to taste.Turn the heat up slightly to bring to a simmer, while stirring. Reduce the heat and cover it with a lid. Let it simmer for at least a half-hour, stirring occasionally.

Pesto:

Cut four cloves of garlic into chunks. Coarsely chop 1/2 cup of fresh basil. Pour 1/3 cup of olive oil into a blender. Add the garlic and blend thoroughly. Add some basil and blend again.You may have to stop the blender once or twice so you can push the basil down into the oil. Add 1 1/2 tablespoons of butter at room temperature, but not melted, and 4 tablespoons of grated Parmesan or Romano cheese. Blend again. Just before serving, add 1/2 cup hot water and blend slightly one last time. Toss with your favorite pasta.