by Olena

Spaghetti with Tomato Sauce Recipe

by Olena

5 from 13 reviews

How to make spaghetti with canned tomato sauce in 10 minutes. So easy, quick and delicious you will never eat out again!

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 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 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

How to make spaghetti with canned tomato sauce in 10 minutes. So easy, quick and delicious you will never eat out again!

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.:)

How to make spaghetti with canned tomato sauce in 10 minutes. So easy, quick and delicious you will never eat out again!

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

How to make spaghetti with canned tomato sauce in 10 minutes. So easy, quick and delicious you will never eat out again!

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

How to make spaghetti with canned tomato sauce in 10 minutes. So easy, quick and delicious you will never eat out again!

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 Family Pasta Dinners:

Print

Spaghetti with Tomato Sauce Recipe

5 from 13 reviews

How to make spaghetti with canned tomato sauce in 10 minutes. So easy, quick and delicious you will never eat out again!

  • 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!

 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.

28 comments on “Spaghetti with Tomato Sauce Recipe

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

  2. 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. ❤️❤️❤️❤️

  3. 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.

  4. 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.

  5. 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!

  6. 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!

  7. 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.

  8. 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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