I will never buy canned pasta sauce again.
Instead, I’ll make a simple sauce, which takes about as long as it takes to boil water and cook pasta. This is 102938 times tastier than canned sauce:
heat some (2 T) olive oil, a couple cloves of garlic, some (1/4 tsp) crushed red pepper flakes, and a little (1/2 tsp) anchovy paste
cook for a minute on medium. don’t kill it.
add 28oz of good canned diced tomatoes
and some red wine if you have it
cook for 10 minutes to thicken
8-10 basil leaves, chopped
a dozen kalamata olives, pitted and chopped
some (2 T) capers
a pinch of cayenne
cook 3 more minutes.
add some pasta cooking water if you feel like it.
The gist of this is from the Yellow Farmhouse Cookbook. The motivation is to cook simpler and more often. All of the ingredients are things you should always have at hand anyway, because none of them are fresh (except the basil.. which you might as well grow in your kitchen).. so why not stock up?