So you’re making a quick dinner of it with a pot of pasta and a jar of your favourite prepared sauce.  Great!

How are you heating the sauce?  The microwave?  A saucepan?  I recommend a different approach.

If you have a double boiler, you’re in good shape, but even if you don’t, you probably can pull this off just fine.  As your pasta boils, get ready for heating your sauce by emptying the contents of the jar into the inner container of the double boiler.  Go ahead and add your spices or balsamic vinegar — whatever your routine for a jar of sauce — if you’re like me, you do so just to feel as if you made it (somewhat) your own.  If you do not have a double boiler, directions are found below.

Once the pasta is al dente, strain it so that enough of the water ends up in the bottom part of the double boiler to heat the inner container of sauce.  Place the container with the sauce into the double boiler.  If you’re patient, there’s likely enough of a heat transfer from the boiling hot pasta water to heat your sauce to a pleasant temperature within about five to ten minutes.  Spend that time finishing draining the pasta, stirring your favourite olive oil throughout, serving drinks, maybe enjoying a first glass of wine.  After a few minutes, check to see the progress of the sauce’s temperature.  Use the stove’s heat only if it’s not quite hot enough, just to finish getting it up to the correct temperature.

If you do not have a true double boiler…

…Make one! You can do so with a larger- and a medium- sized stainless steel bowl, ones that have about a two-inch diameter difference.  Pour the water into the bigger bowl as described above and place the sauce into the smaller bowl, heating it as described above.

How is this greener?

Simply put, you are not using a stove or microwave for the amount of time it would have taken for those appliances to heat the sauce.  You’re taking advantage of the already boiling hot pasta water to transfer its now unneeded heat to the sauce.

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