June 11, 2020

by Olena

10 Minute Spaghetti Recipe

Name: 10 Minute Spaghetti Recipe
Prep time: 1 min
Cook time: 10 min
Total time: 11 min
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

pastatomato

June 11, 2020

by Olena

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★★★★★

5 from 26 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.

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!

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

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!

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:

Instant Pot bolognese sauce with one secret ingredient to replace half the meat.
Mushroom stroganoff – even carnivores will love!
Homemade meat sauce – thick, beefy, juicy and sweet with one secret ingredient.
Ground turkey and broccoli pasta for one pot weeknight dinner.
Healthy pasta with Parmesan broccoli and grape tomatoes.

10 Minute Spaghetti Recipe

Print Recipe

★★★★★

5 from 26 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

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 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.

pastatomato

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.

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