Name: Spaghetti with Tomato Sauce Recipe
Prep time: 1 min
Cook time: 10 min
Total time: 11 min
Yield: 4 large servings
Cuisine: Italian
Ingredients: 12 oz whole wheat or white spaghetti, uncooked; 15 oz can tomato sauce, low sodium; 2 tbsp olive oil, extra virgin; 5 large garlic cloves, minced; 2 1/2 tsp salt; Ground black pepper, to taste; 2 tsp oregano, dried; Parmesan cheese, grated

Spaghetti with Tomato Sauce Recipe

Alex called me “talented” last Friday. I created this amazing spaghetti with tomato sauce recipe with “nothing” in 10 minutes. We all couldn’t stop eating it.

If you think of going to an Italian restaurant to pay $20 for spaghetti with tomato sauce please stop immediately. Take off your shoes and make this easy, simple, quick and yummy spaghetti with tomato sauce recipe. You can do it! At home with canned sauce. Because there is no such thing as fresh tomatoes for tomato sauce October – July anywhere.

MY LATEST RECIPES

Or because there is a place for canned tomato sauce on a Friday night after you have been working your butt off all week. It still can be amazing, fresh and delicious! For like $5 instead of 4 x $20 plus tax and tips at a nearby Italian restaurant. With like $10 glass of wine. And who stops at one?!

Yes! It is the best spaghetti ever! The ingredients are so easy. You will be blown away!

Spaghetti with Tomato Sauce Ingredients List

Whole wheat or white spaghetti
Canned tomato sauce
Extra virgin olive oil
Garlic
Dried oregano
Salt and pepper
Parmesan cheese

FAQs About Spaghetti with Tomato Sauce

Which tomato sauce should I use?

There are so many tomato products on supermarket shelves these days. In cans and jars. I get lost myself. That is why partially I just buy a 12 case of organic low sodium canned tomato sauce at Costco and use in all my recipes. Another reason is that other tomato products are expensive. Often for no reason.

To make good spaghetti, you need a can of cheap tomato sauce that reads “tomato sauce”. Preferably low sodium. Not “spaghetti sauce”, not “pizza sauce”, not “pasta sauce”, not “marinara sauce”. Just “tomato sauce”.

Can I use white pasta?

Yes. I will not judge you. I know many people can’t eat whole grain pasta for taste reasons. I think it’s a matter of habit. I understand semolina pasta tastes different than whole wheat. But it is stripped off of fiber and nutrients completely. It is possible to get used to whole wheat or ancient grain spaghetti.

But I will not judge you. Please note nutritional information of this delicious spaghetti recipe will change. Not in the best way.:)

Can I use gluten free pasta?

Yes. Brown rice, quinoa etc. spaghetti will work. Please note they cook much faster than wheat. So watch to avoid a mushy mess.

Can I use Parmesan cheese from a shaker?

Sigh. I would recommend you rather NOT. Pre-grated Parmesan cheese in a shaker contains cellulose as a filler. It is ground up wood chips. It is not pure Parmesan cheese. Plus it doesn’t taste nearly as fresh. What are we, beavers?!

Instead buy a chunk of Parmigiano Reggiano or any Parmesan cheese.
Grate as much as you need and refrigerate in a container for up to 2-3 months.
Freeze remainder in a Ziploc bag.
When needed, thaw, grate and freeze remainder again.

Why so much salt?

Don’t worry. You will not eat 2.5 teaspoons salt. It is important to cook spaghetti with salt to prevent pasta from sticking. And to add flavor during cooking.

How to Make Spaghetti with Canned Tomato Sauce

Fill large Dutch oven or pot with cold water 3/4 full and bring to a boil.
Add 2 tsp salt and spaghetti. Separate pasta with tongs a few times during first 2 minutes of cooking. This will ensure spaghetti do not stick together.
Cook pasta uncovered for 5 more minutes or until al dente, stirring occasionally. Taste for doneness while cooking. Do not overcook until too soft. The key to tasty pasta is firm cooked pasta. Drain in a colander.
Return pot to medium heat and add olive oil, 4 garlic cloves and oregano. Cook for 20 seconds, stirring constantly.
Turn off the heat. Add drained pasta, tomato sauce, remaining 1/2 tsp salt, pepper and 1 garlic clove. Stir gently until warmed through.
Serve with Parmesan cheese. This is the best cheap and quite healthy spaghetti I have ever had anywhere!

Spaghetti with Tomato Sauce Variations

Olives: I love adding pitted Kalamata olives to garlicky pasta. So easy as they come from a jar and add a zest and flavour. I don’t even chop them.
Chicken: Shredded or cubed cooked chicken for extra protein. Check out my Instant Pot chicken breast – so easy!
Ground turkey: Pre-cooked ground turkey with salt and pepper is good enough. And ups up the protein content.
Anchovies or sardines: OK, don’t call me “weird” but I love salty canned fish with pasta. So good! It’s an European in me.:)

More Healthy Pasta Recipes to Try

Healthy pasta with Parmesan broccoli and grape tomatoes
Penne with broccoli
Crockpot chicken spaghetti
Pasta with zucchini and tomatoes
Vegetable florentine pasta
Pasta with cauliflower
Lemony kale pasta
Slow cooker whole chicken and pasta