Of course! Marianara sauce: https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce https://cooking.nytimes.com/recipes/1015987-classic-marinara...

Of course! Marianara sauce: https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce https://cooking.nytimes.com/recipes/1015987-classic-marinara... You'd have to buy a san marazano can and spaghetti for this, a couple bucks each, and you can store each for quite a while. You can add meatballs in it if you're not a vegetarian. Pesto sauce: https://www.seriouseats.com/recipes/2014/07/best-pesto-recipe.html https://www.seriouseats.com/recipes/2014/07/best-pesto-recip... You might balk at the idea of having fresh basil... I would argue it's one of the things you really need in your life! Buy a small plant, it'll run you 3-4 dollars (if that). Keep it by your window sil so it gets some sunshine, and it looks pretty, and the responsibility of having to water it is calming and enjoyable. A whit'ish sauce: https://lilluna.com/creamy-garlic-penne-pasta/ https://lilluna.com/creamy-garlic-penne-pasta/ It really gets fun when you get fancy with it. I often add whatever vegetable I have at hand (e.g. , get some cumin seeds and bay leaves heated up in some olive oil, add some onions/garlic into this oil... and whatever spices you like and can handle (I'm partial to a bit of cayenne pepper, paprika, ground cumin), and finally add your $VEGETABLE). Add this to your pasta sauce.