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
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
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.
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