10 Minute Spaghetti Recipe with tomato sauce, garlic and Parmesan. I call it “a million dollar spaghetti” because it is quick and easy but tastes like a fancy Italian restaurant dinner.
Ground turkey pasta, chicken alfredo and Tuscan chicken pasta are other 30 minute meals in our dinner rotation.
Table of contents
Easy Spaghetti with Tomato Sauce
My husband Alex called me “talented” last Friday. I created this amazing spaghetti recipe “with nothing” in 10 minutes for a quick dinner. We all couldn’t stop eating it.
If you have Instant Pot, you should also check out my Instant Pot spaghetti with any meat. I am slightly obsessed with Instant Pot recipes!
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 yummy spaghetti with tomato sauce and serve with salad. 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 a $10 glass of wine and turkey meatballs from the freezer or turkey breast roast on Sunday. And by the way, who stops at one glass?!
Yes! It is the best spaghetti ever! The ingredients are equivalent easy to mac and cheese. 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 use for pasta salad, lentil soup and baked cauliflower. And place remainder of the hunk back in the freezer.
- 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 like in this chicken and whole wheat spaghetti. 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 breast or flavorful leftovers of honey garlic chicken or lemon chicken for extra protein.
- 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 Pasta Recipes
- Ground turkey pasta bake
- Mushroom stroganoff
- Homemade meat sauce
- Healthy pasta with sun dried tomatoes
- Crockpot chicken spaghetti
Need more help with dinner? Check out iFOODreal meal plans.
10 Minute Spaghetti Recipe {One Pot}
Ingredients
- 12 oz any 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.
Video
Notes
- 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. 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.
- 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.
- 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!
Nutrition
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.
This is my go-to recipe. I can’t count the number of times I’ve made it. It’s perfect for busy days or “I-don’t-feel-like-cooking” days. I’m planning to clean house and make this recipe tomorrow. It will be post-housework treat.
So great to hear this Gail!
Wanted something quick and delicious. Stumbled upon this recipe. And when I say it was EVERYTHING!!!!!! So simple yet packed with so much flavor! Thank you so much!!!!
You are very welcome!
Hi Olena, I would like to thank you for posting this delicious and super easy/quick recipe .I cooked it for my husband, two always hungry teenage boys and myself, and we absolutely loved it! I used 450g of Spaghetti (not whole wheat) and it was just the right amount for the four of us. I also used strained tomatoes (because that’s all I had on hand) and it worked well. Hi from Edmonton, Alberta : )
That’s so great to hear Christine!
My kids absolutely love this!
hi I decided to make this as a side to our supper this evening. I feed a family of 4 . would the portions still be the same?
Depends on how much you plan on serving and whether you want leftovers. If you don’t mind leftovers, I would keep the recipe the same.
Just made this and scoffed down 2
Bowls like a Labrador – Absolutely Devine! Delicious and easy. Washed down beautifully with a glass of wine and a large slice of herby Turkish bread, is there anything in the world better than pasta and wine ?!? I shall have a light Salad tomorrow, today was for spaghetti. Thank you Olena for another satisfying and simple weeknight meal x
So wonderful to read this Caitie!
Hi,
Can I use mozzarella cheese instead of parmesan?
Sure!
Hi Olena!
My 24 year old son Eric just moved out to his own apartment in Ottawa. He isn’t much of a cook yet but I gave him your spaghetti recipe and he made it. He really liked it and proudly sent me a photo of his creation. He didn’t have a block of Parmesan and only had a can but he still enjoyed it.
Thanks for your recipes and love your down to earth common sense comments regarding food and your memories of growing up in the Ukraine.
All the best to you and your family!
Hi Cathy! Thanks for sharing. I am glad that your son made and enjoyed my spaghetti!
Made this for my kids and they loved it! It is so simple and cheaper than buying sauce at the store. I used half the oregano because I thought it would be too much flavor for my kids and they liked it. Maybe I will slowly add in more until they like the full amount! Will definitely use this recipe over again and again!
Fantastic!
Hi Olena, really easy and really good thank you so much
You are so welcome Terri!
Tried it today. Everyone enjoyed it
So simple but yet so yummy! My kids absolutely loved it!
Tasty and easy – great combination . I always appreciate your real easy recipes .
So happy to hear this Catherine! Thanks for sharing.
Simple and delicious. My Italian husband loved it. Thank you for the recipe
Amazing! I can never get my daughter to eat Spaghetti because of the sauce but she loved this one! Thank you!
I am so happy to hear this Chelsea.
Absolutely delicious. The smokiness of the garlic and oregano made the whole dish. Threw together a little garlic bread and a Caesar salad. My 21 year old son LOVED it!! Thank you!
You are very welcome Terri!
I made this last week and it came out great ! My sister loved it as well.
So happy to hear this Michelle!
This really was an easy recipe for a first-time spaghetti eater (I suffered from a tomato allergy for 40 years that was recently declared “outgrown”). I left out the cheese and garlic and thought it was really good.
This is stupid yummy. And I say stupid because how much easier could it be? And it’s yummy! We do add meat. Still stupid yummy.
Hahaha glad you like it!
???
Its really good. I use turkey,
I make this once a week. So delicious and garlicky. Even my picky daughter loves this spaghetti. I do add a pound of hamburger or Italian sausage.
That’s the best when picky eaters like what we cook! Sounds like this one is a keeper for you Michelle!
I made this for my whole family, couldn’t stop telling me how much they loved it. Thank you!!!
Woohoo! Sounds like a winning recipe for your family 🙂
Very good and simple recipe! I added some mushrooms and tossed it with corkscrew pasta. Very good. Very very very very good.
Fantastic! Thanks for sharing Teresa!
So glad I found this! So easy!
Ohh my goodness!! This recipe was so easy!! We loved the taste!! The garlic!! Wow!! This recipe is a KEEPER!!
Woohoo! So glad you enjoyed it Adel!
This was so simple and was so delicious. I used organic angel hair pasta, SO GOOD! Thank you!
You are very welcome Bernadette!
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
Joetta! Many thanks for the 10 star review! Like you said, jar sauce is meh! Glad you liked my spaghetti sauce!
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
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.:)
Love this simple but tasty recipe!
Thank you for your wonderful review, Sue.
Can you use butter instead of olive oil?
Yes.
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?
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!
I used a can of petite diced, steam pealed, tomatoes with garlic and olive oil instead of tomato sauce. Came out amazing. Thanks.
Sounds delish! Welcome.
How can something so easy taste so good? We like this better than the jar!
Right?! Simple food is the best! So happy to hear.
What a quick, delicous recipe. Thanks again Olena.
Awesome!!! Happy to hear, Hazel.
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. ❤️❤️❤️❤️
Fantastic! Glad you enjoyed the recipe, Melissa! Coming from an Italian means a lot haha
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.
Yay, sounds great!
Excellent! I like the way you use garlic here…
Garlic every day haha. Glad you liked it.:)
A friend gave me some green peppers and I’m making this today.
Hope you like it. I love green peppers!!!
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.
Fantastic! Glad you enjoyed the recipe, Veronica! Yes, adding turkey works!
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!
Yum! Enjoyed the combination of the cooked garlic and the clove or raw garlic at the end. The whole family loved.
Yay! That clove of garlic changes everything in almost any dish. So happy to hear everyone enjoyed this spaghetti with tomato sauce recipe.
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!
I LOVE anchovies too. Anchovies + garlic are heaven. I so agree lol. So happy you enjoyed this simple spaghetti recipe, Sarah!
Amazing! Quick, easy and very simple! Thank you. Again
You are very welcome, Diane.
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.
Sounds good.:)
The best spaghetti with tomato sauce I ever tried!
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?
“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.