Zestful Sauce Adds Passion to Pasta

“As a divorced man, I have through necessity become a decent cook and, on occasion, even an adventurous one,” Abel Swim writes. “A number of recipes from The Times have become favorites of mine and my guests, too. I favor wholesome and natural dishes with zestful flavorings.

“I’ll share with you a superb pasta sauce recipe. This one, when uncooked, can be whipped together in no more time than it takes to boil water and cook pasta. Still, this zesty topping is a treat even when you’ve got time to burn.” JIFFY TOMATO SAUCE

3 large ripe tomatoes, peeled, seeded and cut into 1/2-inch dice

1 small onion, minced

1 large clove garlic, minced

1 tablespoon dried basil, finely crumbled

1/2 teaspoon dried oregano, finely crumbled

1/2 teaspoon dried rosemary, finely crumbled

1/2 to 1 1/2 teaspoons salt

Freshly ground pepper

1/2 cup olive oil

Juice of 1 lemon, strained

Hot cooked pasta

Combine tomatoes, onion, garlic, basil, oregano, rosemary, salt, pepper, olive oil and lemon juice. Mix well. Use with piping hot thin pasta by mixing in half of sauce and topping pasta with remaining. Makes about 3 1/2 cups.

--ABEL SWIM

Los Angeles