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Fast Pasta with Tomato Sauce

Fast and satisfying meal in minutes

By bbcgoodfood · From Open Recipes · 12 ingredients
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Why it works: Pasta and sauce match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 669 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

The recipe

Serves 1

Ingredients

Contains: wheat, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pasta + saucetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together669 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Tomato + olivetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,164 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Star anise + clovetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together184 recipes

    Shared aroma: estragole (anise, licorice).

  4. Star anise + parsleytop 4% of all pairs
    Aroma overlapstrong
    Mentioned together66 recipes

    Shared aroma: estragole (anise, licorice).

  5. Parsley + olivetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together8,668 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the clove

How well each one fits the dish's main ingredients (pasta, tomato, sauce, fish sauce, star anise, parsley, olive):

  1. Basilbetter flavor fit
  2. Corianderbetter flavor fit
  3. Cuminbetter flavor fit
  4. Clovethe original

Fit is the average pairing score against pasta, tomato, sauce, fish sauce, star anise, parsley, olive. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).