Pasta and convenience: two things that tend to be naturally aligned. It'd be impossible to even guess at how many times we've relied on a quick-cooking bowl of spaghetti or rigatoni to fill our bellies in minimal time and with minimal effort. And while there are thousands of from-scratch pasta recipes that can be whipped up in minutes ( aglio e olio , anyone?), there's no doubt that a jar of good premade tomato sauce is the quickest of quick. But can you make jarred products better, and is it even worth the effort? Well, no...and yes. The truth is that once you start down the road of doctoring store-bought pasta sauce, you're adding enough effort that in many cases you might as well just whip up a quick-and-easy sauce from scratch. Is it really easier or better to spike a jarred sauce with fresh garlic or herbs, if you can make an equally wonderful sauce by, say, gently browning garlic and dried oregano in some olive oil and then briefly simmering some high-quality canned tomatoes with it?…