3 No-Cook Pasta Sauces You Should Have Up Your Sleeve at All Times

Skip the stove and toss together one of these three pasta crowd pleasers. They’re not just simple, quick, and endlessly customizable: They’re about to become your new favorite ways to top linguine, orecchiette, fettuccine, and more. This sauce, picture above, was an instant hit with the BA staff and readers alike. We’ll admit to a tiny loophole: The homemade breadcrumbs must be sautéed quickly in olive oil. But no matter—you can make a batch ahead of time and use them all week long. As for what makes this sauce so addictive, we’re convinced it’s the anchovy. If you’re cooking for picky eaters, don’t even mention the fish. All your family will taste is briny, salty, umami-packed greatness. For the best results, make this sauce at the height of tomato season. Photo: Peden + Munk The beauty in this sauce is in its thick and hearty texture. That’s thanks to raw grated zucchini, which also lends a fresh-tasting sweetness (not to mention, slips an extra serving of veggies in there!). Don’t have hazelnuts on hand? Almonds will do just fine. We never met a pesto we didn’t like, and this one is no exception. It’s heartier and more robust than a traditional basil pesto, and is also a great option for fall, when fresh herbs aren’t as abundant. Be sure to remove the stems from the collards and kale; they’re too fibrous to blend into a sauce. Another reason we love this recipe? It can be made in advance and kept in the fridge, which is great for those nights dinner winds up happening in the 8-or-later range. Have a little more time on your hands? Try making your own pasta from scratch. Â