Although I love the taste of simmered-all-day tomato sauce on my pasta, the absence of an Italian granny permanently installed in my kitchen prevents me from having it more more than once in an extreme while. To make up for the gaps, I’ve learned to freshen up bottled sauce in a snap with bright cherry tomatoes, and freshly clipped basil leaves. For a fast (almost) authentic Italian dish, serve it over spaghetti cooked perfectly al dente. Bellissimo.

*Note: This dish is inexpensive to make and can be easily enlarged for groups or parties.

(I can never resist dipping some bread into the sauce, can you?)