The Best 1-Ingredient Upgrade for Store-Bought Pasta Sauce, According to a Food Expert

I’ve adored pasta ever since I was a kiddo, whether it was mac and cheese, pasta primavera, or a simple spaghetti marinara. Now, as an adult, I have pasta at least once a week as an easy, versatile, and always delicious dinner. 

What is most appealing about pasta is that it comes together so quickly. My favorite recipes are the ones where I can make the sauce in precisely the same amount of time it takes the pasta to cook. Even when that feels like too tall an order after a busy day, store-bought pasta sauce is my saving grace. Whether it’s fresh basil pesto, Alfredo, or marinara, I use all kinds of store-bought pasta sauces—though I reach for tomato-based ones the most.

While store-bought red sauces are certainly delicious as-is, I boost the flavor with easy add-ins. Of all the upgrades I have for store-bought pasta, canned anchovies rank at the top of the list.

My 1-Ingredient Upgrade for Store-Bought Pasta Sauce

Before the anchovy-averse stop reading, hear me out.

Instead of adding a fishy flavor, canned anchovies bring the perfect amount of rich, umami depth to pasta sauce—enough to have you and your family coming back for bite after bite. I often find anchovies are the ingredient that baffles my guests the most, leaving them wondering, What is that? The rich body tinned anchovies add to pasta sauce can’t be beat; it brings the perfect balance of salty, briny bite.

Plus, they instantly melt into the mix—I like to sauté a few filets in olive oil before adding my jarred sauce to expedite this process. It’s also just an added bonus that I always have canned anchovies on hand, as I make my own Caesar dressing often.

Tips for Using Anchovies in Pasta Sauce

If this trick has caught your attention, here are my top tips for making sure it goes smoothly.

• Start slow: If you’re new to anchovies or have never added them to pasta sauce, start with just one or two filets, then taste; you can always add more. I personally add four to five filets per jar of sauce.
• Don’t waste the oil: Anchovy oil is nothing short of liquid gold—it's filled with the same rich, savory flavor as the fish themselves. Oftentimes, I’ll sauté the anchovies in the oil from the can prior to mixing in my pasta sauce.
• Make a puttanesca: One of my other favorite ways to further jazz up my anchovy-infused store-bought sauce is to add chopped green olives and capers for a super-simple puttanesca. With almost no additional effort, you get an even more nuanced, briny pasta sauce by cooking these three pantry ingredients in oil together before pouring in the tomato sauce.
• Add herbs: Once I’ve mixed my upgraded pasta sauce with noodles, I’ll often dress up the dish with fresh herbs like basil, chives, parsley, or oregano. This makes this mostly store-bought dish into something even more elevated.
• Use with other recipes: My anchovy-upgraded sauce isn’t just for pasta; I've used the leftovers to make pizza, or as a dip for mozzarella sticks, chicken tenders, and garlic bread.