Easy TMB Pasta Sauce (Meatless)

Good food never has to be complex or stressful if you use the right ingredients for the dish. Sometimes, the missing link is salt. Other times, it’s the cooking time. This incredibly simple pasta sauce requires all 3: fresh ingredients, sufficient salt & a tiny bit cooking time.

While I like a slow-simmered bolognese or meat sauce, I never really have the time to wait for a pot of sauce to cook after work. Quick sauces are right up my alley… in fact, I might even prefer these quick ones a lot more! By the say, TMB = Tomato Mushroom Basil. 😉

This sauce doesn’t take much to make it great: Fresh Basil, Tomatoes, White Button Mushrooms, Garlic, Shallots, Pitted Olives, Canned Pooled Tomatoes, Italian Spice, Salt & Pepper!
Easy TMB Pasta Sauce 1

Yes, this is a whooooole lot of shallots and garlic. The very best base of a good pasta sauce.
Easy TMB Pasta Sauce 2

I decided to use 2 types of tomatoes, fresh & canned, because they both offered different things. Fresh tomatoes give the sauce moisture, freshness & texture. Canned peeled tomatoes adds depth, sweetness & a whole lot of colour.
Easy TMB Pasta Sauce 3

Simmering down this sauce takes about 15 minutes over medium high heat. Perfect time to cook up some pasta!
Easy TMB Pasta Sauce 4

I chose spirals so they can capture all the sauce within its nooks and crannies. 
Easy TMB Pasta Sauce 5

 Basil season is coming soon so start stockpiling recipes that use tons of basil, like this one!


“The Lord is thy keeper: the Lord is thy shade upon thy right hand.” {Psalm 121:5}

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Easy TMB Pasta Sauce (Meatless)
Prep time
Cook time
Total time
Recipe type: Sauce
Cuisine: Italian
Serves: 8
  • 5 cloves Garlic, peeled & sliced thinly
  • 5 Shallots, peeled & slices thinly
  • 5 Fresh Tomatoes, cubed
  • 2 cans Whole Peeled Tomatoes
  • 200 gm White Button Mushrooms, thickly slices
  • 12 Pitted Black Olives, sliced
  • 2-3 cups fresh Basil Leaves
  • 1 tsp dried Italian Herbs
  • 2 tbsp Olive Oil
  • Salt & ground Black Pepper
  1. In a large pan, heat up oil on MED.
  2. Toss in garlic, shallots & a pinch of salt. Saute for about 2 minutes until shallots have turned translucent.
  3. Add in mushrooms & fresh tomatoes. Crank up heat to MED HIGH & saute until tomatoes have soften slightly.
  4. Pour in canned tomatoes & used spatula to break the whole tomatoes into smaller chunks. Use about ½ cup for each can to swish around and get the residue tomato juice out into the pan.
  5. Add olives & Italian herbs. Bring to a simmer. Add a bit more water if necessary.
  6. Leave to bubble and simmer until reduced to your preferred thickness. I allowed it to reduce quite a lot on MED HIGH for about 15 minutes.
  7. Toss in basil and stir around till wilted. Adjust seasoning with salt & pepper, being mindful of the salt on your pasta.
  8. Serve ladled over some al dente pasta & a light dusting of grated Parmesan.
Enough sauce for a pack of 500 gm pasta.

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