Pasta Sauces

Do you get tired of the same old pasta sauce? Or would you just like to try something new? Well, here you go.
Need a quick dinner that uses pantry ingredients? Here you go.

Pantry/Staple Ingredients:
Pasta (mostly spaghetti or fettuccine)
Extra-virgin olive oil
Garlic
Red pepper flakes
Canned tomatoes
Parmesan cheese (buy a block)
Capers
Kalamata olives (or black olives)
Heavy cream
Parsley (grow it)
Basil (grow it)

Cook pasta in plenty of salted water.  Cook almost until al dente. 

Always reserve some pasta sauce for adjusting the thickness of your sauce.
Always undercook your pasta by about a minute and put your pasta into the sauce and let them cook together for a minute or so.
Always serve the pasta with a drizzle of EVOO, herbs, and some Parmesan cheese.

ARRABBIATA
2 tablespoons olive oil
2 large garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 can (14 oz.) canned whole or diced tomatoes 
1/4 teaspoon salt, to taste
freshly ground black pepper, to taste
1/4 cup basil
2-3 tablespoons grated Parmesan or Pecorino cheese
Heat the olive oil in a large pan and when it start shimmering add garlic and chili flakes. Cook over medium heat until aromatic, about 60 seconds. Make sure the garlic doesn't burn.
Add the canned tomatoes, salt, and a little black pepper and stir. Cook over medium heat for 15 minutes until is slightly reduced. Stir occasionally.
Taste the sauce, adjust the seasoning, and stir in pasta and fresh parsley.
Toss until well combined adding a touch of the reserved pasta cooking water if you need to loosen the sauce.

PUTTANESCA-LIKE (no tuna)
2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
2 tablespoon capers, drained
1/2 cup Kalamata olives, halved and pitted
1/4 to 1/2 teaspoon chili flakes, to taste
1 can (14 oz.) diced or whole peeled tomatoes
2-3 tablespoons fresh Italian parsley, chopped
salt to taste

Heat the oil in a large skillet over medium heat. Add the garlic, capers, olives, and chili flakes. Cook until fragrant (about 1 minute).
Stir in the tomatoes and cook over medium heat for about 8 minutes. Finally, stir in the chopped parsley and salt. Be careful with the salt as the olives and capers can be salty.
Use a little pasta water if the sauce needs to be thinner.

ALIO e OLIO
1/2 cup extra virgin olive oil
4-5 garlic cloves, finely sliced
1 teaspoon dried chili flakes
1/4 cup fresh parsley, coarsely chopped
1/4 cup grated Parmesan cheese
salt, to taste

Heat the olive oil gently in a pan. Add the garlic and chili and cook gently for a few minutes, or until the garlic is pale gold, which will be enough time for the flavorings to infuse the oil (take care not to burn it!). Stir in chopped parsley.

Add spaghetti to the frying pan, stir well to coat with the oil, add some starchy cooking water, as much as needed to ensure the pasta is moist and juicy.
Cook on medium heat for 30 seconds, stirring a couple of times.
Sprinkle the spaghetti with extra chopped parsley, and grated Parmesan cheese.

ALFREDO
4 tablespoons unsalted butter
2 garlic cloves, whole
1 1/4 cups heavy cream
1 cup freshly-grated Parmesan cheese
1/2 teaspoon sea salt,
freshly-ground black pepper
Pour heavy cream into a pot and drop in the garlic cloves. Bring to a gentle simmer. Stir frequently and cook for 2 to 3 minutes until slightly thickened.
Reduce heat to low and stir in grated Parmesan, salt, and pepper, until cheese melts and sauce is smooth.
Adjust sauce consistency by adding reserved pasta water gradually as needed.
Variation – add mushrooms