i am going to post some pasta sauces. i am terrible at sharing recipes, i never measure, i change little things all the time and i don't always remember some of the little things!
thankfully my core group of tasters are very forgiving :)
i also do not use meat. i am a 98% vegetarian, i only eat meat in my cooking classes.
i will do it in separate posts, but here are my sauce staples:
feta cheese (i often use light feta)
goat cheese (i like plain or herbed)
parmesan cheese (i buy it in a block, freeze it and just grate it as needed)
black kalamata olives (with pits! though take pits out before using!)
sundried tomatoes (not in oil) - i always rehydrate by putting in a bowl, covering with boiling water from kettle and allowing to sit for 20 mins. i reserve the water and add it to the sauce or pasta if i think it needs more liquid.
pine nuts (i usually toast them first. i like to keep some already toasted in the fridge)
extra virgin olive oil
canned tomatoes - san marco, or another italian brand usually
hot pepper flakes
fresh ground pepper
dried herbs: oregano, basil, rosemary - i bring them back to life by crushing them with a pestle & morter, or just between my fingers