by Olena

10 Minute Spaghetti Recipe

by Olena

5 from 20 reviews

10 minute spaghetti with tomato sauce. I call it a Million Dollar Spaghetti Recipe because it is easy, quick and tastes like a fancy Italian restaurant meal.

Spaghetti Recipe

Easy Spaghetti with Tomato Sauce

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

If you have Instant Pot, you should also check out my Instant Pot spaghetti with any ground meat.

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.

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 Recipe garnished with parmesan in a red pot with tongs

Ingredients You Will Need

  • Spaghetti. Any pasta will work. I prefer to use whole wheat or whole grain because it contains fiber and nutrients. If you use regular white pasta, please note nutritional information of this delicious spaghetti recipe will change. Gluten free spaghetti like brown rice, quinoa etc. will work. Please note it cooks much faster than wheat. So watch to avoid a mushy mess.
  • Tomato sauce. 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”.
  • Parmesan cheese. 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. I highly recommend to use fresh and real Parmesan. I usually buy a hunk, grate as much as I need and refrigerate in a container for up to 2-3 months. Then freeze remainder in a Ziploc bag. When needed, thaw, grate and freeze remainder again.
  • Extra virgin olive oil and fresh garlic
  • Dried oregano, salt and pepper

whole wheat spaghetti, can of tomato sauce, garlic, parmesan cheese, olive oil

How to Make Spaghetti with Tomato Sauce

Everything cooks in one pot. That’s why I love my 6 quart Dutch oven so much!

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.

  • Cook spaghetti. 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 to ensure it does not stick. Keep cooking uncovered for 5 more minutes or until al dente, stirring occasionally.
  • Drain pasta. Taste spaghetti for doneness towards the end by grabbing one strand onto a plate with tongs. Do not overcook until too soft. The key to tasty pasta is firm cooked pasta. Drain in a colander.
  • Cook garlic. Return pot to medium heat and add olive oil, 4 garlic cloves and oregano. Cook for 20 seconds, stirring constantly. Garlic cooks fast, so don’t walk away and not burn. Turn off the heat.
  • Add drained pasta, tomato sauce, remaining 1/2 tsp salt, pepper and 1 more fresh garlic clove. Stir gently until warmed through. That 1 clove of fresh garlic at the end is a must!

how to make Spaghetti Recipe step by step

Variations, Serving and Storage

Serve with Parmesan cheese. This is the best cheap and quite healthy spaghetti I have ever had anywhere!

You can also add:

  • 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 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.:)

Store: Refrigerate spaghetti leftovers in an airtight container for up to 2 days. To reheat, add to a pot with a splash of water and simmer on low.

More Healthy Family Pasta Dinners:

easy Spaghetti Recipe

Print

10 Minute Spaghetti Recipe

5 from 20 reviews

10 minute spaghetti with tomato sauce. I call it a Million Dollar Spaghetti Recipe because it is easy, quick and tastes like a fancy Italian restaurant meal.

  • Author: Olena of ifoodreal.com
  • Prep Time: 1 minute
  • Cook Time: 10 minutes
  • Total Time: 11 minutes
  • Yield: 4 large servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Italian
Scale

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

Instructions

  1. Fill large Dutch oven or pot with cold water 3/4 full and bring to a boil.
  2. 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.
  3. 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.
  4. Return pot to medium heat and add olive oil, 4 garlic cloves and oregano. Cook for 20 seconds, stirring constantly.
  5. Turn off the heat. Add drained pasta, tomato sauce, remaining 1/2 tsp salt, pepper and 1 garlic clove. Stir gently until warmed through.
  6. Serve immediately with Parmesan cheese. This is the best cheap and quite healthy spaghetti I have ever had anywhere!

Store: Refrigerate spaghetti leftovers in an airtight container for up to 2 days. To reheat, add to a pot with a splash of water and simmer on low.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

44 comments on “10 Minute Spaghetti Recipe

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  1. Very good and simple recipe! I added some mushrooms and tossed it with corkscrew pasta. Very good. Very very very very good.

  2. Ohh my goodness!! This recipe was so easy!! We loved the taste!! The garlic!! Wow!! This recipe is a KEEPER!!

  3. This was so simple and was so delicious. I used organic angel hair pasta, SO GOOD! Thank you!

  4. This sauce was SO Delicious And it was easy too! Im usually frustarated with meh jar sauce and my attempt is usually worse, Bit this is sooo good! Recommend! Thanks for this so simple and delicous recipe with simple ingredients too! 10 stars

  5. All I can say is, “WOW!” I always spend all day making my homemade spaghetti sauce. This was amazing for the amount of time and ingredients. My husband and I had a burrata salad with homemade balsamic vinaigrette to accompany our meal. Hands down our new go to recipe when I do not have time to make mine. Thank you so much for sharing this recipe. LOVE, LOVE, LOVE

    1. I’m so happy to read this! Thanks for your positive feedback, Erin! The magic powers of fresh garlic sauteed in olive oil. I learnt it from Italians themselves.:)

  6. Hi Olena, what if the tomato sauce is too tangy for one, can you make it less tangy? Also could you use butter instead of olive oil?

    1. Hi Justin. Yes butter is great. To make tomato sauce less tangy and acidic I usually add 1-2 tsp honey, maple syrup or sugar. ALso if you add a splash of half and half or cream sauce will be more sweet. Enjoy!

  7. I used a can of petite diced, steam pealed, tomatoes with garlic and olive oil instead of tomato sauce. Came out amazing. Thanks.

  8. Being Italian my family and I love our pasta hehe (sparingly of course) but this sauce is delicious. I bought quinoa and amaranth pasta and it was fantastic. Heading into the recipe section to see what I can make next for tomorrow nights dinner. Thanks so much again for sharing. Have a beautiful week. ❤️❤️❤️❤️

  9. and many times instead of the tomato sauce I use a tin of diced tomatoes, sometimes adding a small tin of tomato paste. I also have added left over cooked meat and really like browning lean ground beef with the oil and garlic (and onion) then added the tomato and pasta.
    Yes, a fav recipe all winter.

  10. This has become my go-to spaghetti recipe I use every couple of weeks. It is so easy and so tasty and I feel better about making it myself than buying a jar of sauce. I usually add some ground turkey to it also.

  11. Quick, easy & surprisingly really tasty. This recipe is now one of my ‘go to’s’. On a side note, I like to garnish it with some chilli flakes to add a bit of spice and it’s bloody awesome!

  12. Yum! Enjoyed the combination of the cooked garlic and the clove or raw garlic at the end. The whole family loved.

      1. Really enjoyed this lovely, simple recipe. I tweaked it a bit and added crushed red pepper and anchovies. Melted the anchovy into the olive oil before the addition of the garlic and oregano. I have always loved the subtle, delicious flavor of cooking with anchovies. The additional raw garlic at the end was lovely. Definitely would make this again!

  13. I love that it is so easy and cheap. Although I will have to use less sodium cause of weight gain. Otherwise, I will make it as is. I love sardines too from a can.

  14. Hi Olena, you are so right on the mark up of pasta at restaurants. We rarely dine out and I never order pasta when we do. I will try your recipe soon. I was wondering about the garlic in the photo at the top. Is it from Costco?

    1. “the more I live, the less I dine out” LOL. It’s from Save on Foods, my local grocery store. Didn’t say from China so I bought it. Very convenient I have to say!Hope it’s at least from USA LOL.

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