Super Simple Marinara Sauce
Meet the marinara sauce recipe that has been a long time in the making! Despite my fondness for marinara, I’ve always been scared by the dish, perhaps because it is so delicious that I was terrified of ruining it. I eventually embraced my worries and attempted to make marinara in every manner possible. This is the one that I like without a doubt. This handmade marinara sauce has a deep and vibrant tomato taste that is sure to please. When it comes to making this delectable marinara sauce, you’ll only need five basic cupboard ingredients: excellent canned tomatoes, onions, garlic cloves, dried oregano, and olive oil.
This marinara is also quite simple to prepare, making it an excellent choice for hectic weeknights.
Yes, you read it correctly—all you need to do is open a can of tomatoes, halve an onion, and peel some garlic.
After 45 minutes of simmering, this sauce has a wonderful, real Italian taste that is hard to resist.
- The bottom line is that it is impossible to get the delightful, long-simmered marinara flavor in less than 45 minutes time.
- Dinner is almost ready to be served.
- After experimenting with several other marinara sauce recipes, I came up with this one.
- Consequently, I added dried oregano and two whole garlic cloves (which you’ll crush against the edge of the pan at the conclusion of the cooking process).
- For a little more spice, I sprinkled in a pinch of red pepper flakes, but this is entirely optional.
Why is this the best marinara sauce?
There are six reasons why you will enjoy this recipe:
- This marinara sauce recipe calls for only five basic ingredients and produces a sauce with a deep, genuine marinara taste. It’s quite simple to prepare—no cutting is necessary. It is important to note that this marinara does not include any added sugar, unlike most store-bought sauces. You may use as much or as little of this nutritious sauce as you choose to top your pasta. Tomatoes are beneficial to one’s health. Because the recipe makes two cups of sauce and stores well, it’s probably best to double the amount you make. Simply prepare it in a larger saucepan. This marinara is also a fantastic pizza sauce when combined with other ingredients. I used it to make pizza, and a buddy of mine commented that it tasted just like authentic Italian pizza.
Please let me know what you think of this sauce in the comments section! My new favorite dish has become a mainstay in my kitchen, and I hope it will become one of your favorites as well. Do you want to try some more traditional Italian recipes? Don’t forget about the following:
- Italian Chopped Salad
- Basil Pesto
- Vegetable Lasagna
- Hearty Spaghetti with Lentils Marinara Sauce
- Baked Ziti with Roasted Vegetables
- Minestrone Soup
- Italian Chopped Salad
Watch How to Make Marinara Sauce
- Italian Chopped Salad
- Basil Pesto
- Vegetable Lasagna
- Hearty Spaghetti with Lentils Marinara Sauce
- Baked Ziti with Roasted Vegetables
- Classic Minestrone Soup
- Italian Chopped Salad
4.8 stars, based on 292 reviews This marinara sauce recipe is very delicious! You’ll only need five basic ingredients to make this dish, and it’s quite simple to prepare. There is no need to cut! The recipe makes 2 cups sauce (enough for 8 ounces of pasta), but you can easily increase it if you want more. Scale
- 1-gallon whole peeled tomatoes (28 ounces) in a big can
- 1 medium yellow onion, peeled and halved
- 1 medium yellow onion, peeled and halved
- 2 big garlic cloves, peeled but left whole
- 1 large onion, peeled but left whole
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- A pinch of red pepper flakes (optional
- Eliminate if you are sensitive to spice)
- Salt to taste (if desired)
- Served with cooked pasta, grated Parmesan cheese or vegan Parmesan cheese, chopped fresh basil, and more olive oil as an optional garnish
- The tomatoes (with their juices), half-sliced onion, garlic cloves, olive oil, oregano, and red pepper flakes (if used) should be combined in a medium-sized heavy-bottomed saucepan
- Cook over medium heat until the tomatoes are soft. Stirring constantly, bring the sauce to a simmer over medium heat, then reduce the heat to maintain a slow, continuous simmer for about 45 minutes, or until droplets of oil float to the surface of the sauce. Stir occasionally, and after around 15 minutes, use a firm wooden spoon to crush the tomatoes against the edge of the pot
- This will take about 30 minutes total. The onion should be discarded when the saucepan has been removed from the heat. With a fork, break the garlic cloves against the edge of the saucepan, and then whisk the broken garlic into the sauce until well combined. Repeat the process with any little onion bits you may come across. Use the wooden spoon to smash the tomatoes to your preferred consistency (you may smooth up the sauce using an immersion blender or stand mixer if required)
- Season with salt to taste (the tomatoes are already pretty salty, so you might just need a pinch). Warm the dish before serving. This sauce can keep well for up to 4 days if kept covered and refrigerated. It can be frozen for up to 6 months.
The tomatoes (with their juices), half-sliced onion, garlic cloves, olive oil, oregano, and red pepper flakes (if used) should be combined in a medium-sized heavy-bottomed pot; reduce heat to low and simmer for 30 minutes. Stirring constantly, bring the sauce to a boil over medium heat, then reduce the heat to maintain a slow, continuous simmer for approximately 45 minutes, or until droplets of oil float to the surface of the tomatoes. After 15 minutes of cooking time, break up the tomatoes against the edge of the pot with a solid wooden spoon; repeat this process until the tomatoes are crushed.
With a fork, crush the garlic cloves against the edge of the saucepan, then whisk the mash garlic into the sauce until it is well combined.
Use the wooden spoon to smash the tomatoes to your taste (you can smooth up the sauce using an immersion blender or a stand blender if you want to be extra fancy).
Warm up the dish before serving it to guests. Refrigerated for up to 4 days, this sauce will keep nicely in the refrigerator. Place the container in the freezer for up to six months.
▸ Nutrition Information
The tomatoes (with their juices), half-sliced onion, garlic cloves, olive oil, oregano, and red pepper flakes (if used) should be combined in a medium-sized heavy-bottomed pot. Bring the sauce to a boil over medium-high heat, then reduce the heat to maintain a slow, continuous simmer for approximately 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and after approximately 15 minutes, use a firm wooden spoon to smash the tomatoes against the edge of the pot; Remove the saucepan from the heat and throw away the onion and garlic.
Do the same with any little onion bits you may come across.
Serve when still heated.
Put it in the freezer for up to 6 months.
Made with a few essential items you may already have on hand, my family’s secret homemade spaghetti sauce is quick and easy to prepare. Your store-bought spaghetti sauce will be replaced by this one, which is perfectly thick and full of flavor. You can prepare this fast vegetarian pasta sauce ahead of time and store it in the freezer for later use. In addition, I’ve added a spaghetti meat sauce option for those who enjoy meat. Make sure to watch the video and take note of all of my suggestions below.
- Also, the components are simple and readily available: canned tomatoes, onions, garlic, carrots, as well as a few spices and fresh herbs for taste, are all things that most of us have on hand.
- It is quite OK to use high-quality canned tomatoes from the cupboard.
- The less complicated, the better!
- It’s the perfect thickness and has a ton of flavor.
It just takes a few ingredients, which you may already have on hand, to make this homemade spaghetti sauce. Here’s everything you’ll need for this dish, as well as how to prepare it:
- Extra virgin olive oil – I usedPrivate ReserveGreek extra virgin olive oil as my extra virgin olive oil. The chopped vegetables and aromatics are sautéed in the EVOO to begin the sauce (some people add a touch of butter in addition, if they want something a little more fatty or rich)
- The sauce is then added. The onions were medium sized, and I used a yellow onion for this recipe. Attempt to cut the onions as finely as possible so that they don’t get too chunky throughout the cooking process. Garlic – A nice Italian tomato sauce would be incomplete without a few cloves of fresh garlic. minced garlic cloves (about 3 to 4 cloves total)
- Carrots-While carrots are not a conventional component in spaghetti sauce or pasta sauce, they are the secret ingredient in this recipe since they help thicken the tomato sauce while also providing natural sweetness to the sauce. I make use of two carrots (smaller carrots are okay to use). Use a small food processor or a grater to finely chop the carrots (I tried both and preferred the results from the food processor). Tomatoes from a can-I use a large 28-ounce can of crushed tomatoes for this recipe. Using multiple types of tomato sauce or canned tomatoes isn’t necessary, but if you want to include a spoon of tomato paste in addition to the sauce, that’s OK. Spice-A generous amount of dried oregano and a dash of sweet paprika combine to create a straightforward Italian seasoning that works really well here. If you want your sauce with a little kick, a sprinkle of crushed red pepper flakes can do the trick. For this marinara pasta sauce, fresh herbs such as basil leaves torn into small pieces and chopped parsley enhance the Italian taste profile. You may experiment with the quantity of fresh herbs to suit your taste, but a decent starting point is around 12 cup packed of each herb mixture.
How to Make Spaghetti Sauce: Step-by-Step
(See recipe below for a printable version.) The time required is 35 minutes. Step-by-step instructions on how to create spaghetti sauce
- Cook the onions, garlic, and carrots until they are soft. Add a couple of teaspoons of extra virgin olive oil to a saucepan or braiser and bring to a simmer. Heat over medium/medium-high heat until the mixture is barely shimmering. Combine the chopped onions, garlic, and finely shredded carrots in a large mixing bowl. Cook for approximately 5 minutes, stirring often. Combine the tomatoes, water, and seasonings in a large mixing bowl. Add in the smashed tomatoes and a little amount of water (approximately 12 cup) and mix well. Season with kosher salt and freshly ground black pepper to taste. Add the dried oregano, paprika, and fresh herbs and mix well (basil and parsley). Bring this party to a boil for a few minutes, then reduce the heat and simmer until everything is nice and ready! Cover the pan and let the sauce to boil for 15–20 minutes (I like to check on the sauce occasionally to give it a stir or add a tiny bit of my cooking pasta water if needed). As a result, you should have a beautiful sauce with the correct consistency. If you have any fresh basil or parsley left over, sprinkle it over top. Pastaserve should be included. The greatest tasting spaghetti is achieved by mixing freshly cooked pasta with sauce and cooking it for additional 5 minutes or so to allow the pasta to absorb the flavors and goodness of the sauce.
Need meat? Spaghetti meat sauce option
A vegetarian spaghetti sauce may be used in a variety of ways, which is why I make it more frequently.
However, it is simple to transform this into a robust spaghetti meat sauce with very little work on your part. You’ll need around 1 pound of ground meat from one of your options (ground beef, chicken, turkey, or Italian sauce).
Follow these steps to make this sauce with meat:
- Using a small amount of extra virgin olive oil, heat it up. Cook the ground beef over medium heat, stirring often, until it is thoroughly browned and cooked through. Drain the meat and place it on a platter for the time being. In the same braiser or saucepan, sauté the onions, garlic, and carrots for 5 minutes in a little amount of extra virgin olive oil
- Transfer to a separate bowl. Return the cooked ground beef to the pot and stir everything together. Add the tomatoes, water, and seasonings as directed in the recipe. Bring the water to a boil
- Reduce the heat to low and let the sauce to simmer for approximately 20 minutes longer. If necessary, check on it every few minutes and add a little water (or your pasta boiling water) if necessary.
How to thicken spaghetti sauce?
Why is this homemade spaghetti sauce so rich and the perfect thickness despite the fact that it contains no meat? Here are a few examples of factors that create a difference:
- Vegetables, finely chopped or grated, should be added. This is just another excellent reason why I enjoy including finely shredded carrots in my dishes. Not only do they lend a natural sweetness to the tomato sauce, but they also thicken it and give it a lovely body
- Make sure to use the correct sort of canned tomatoes for this recipe. Tomato sauce will be used in a variety of dishes. If you like a thicker consistency, canned crushed tomatoes will provide a better outcome than fresh diced tomatoes. Lastly, as I previously mentioned, something I don’t always use is a couple tablespoons of tomato paste, which might potentially be beneficial
- However, do not use too much liquid. In this recipe, I use around 12 cup water to get things started earlier on. In the meantime, I keep an eye on the sauce as it simmers and adjust the seasonings as required (this is a perfect use for pasta boiling water if you have it on hand, and the starch from the pasta cooking water will also help)
- Simmer the sauce until it is thick and creamy. You’ll note that once the sauce comes to a boil for a little period of time, I reduce the heat and let it to simmer for about 20 minutes. In the event that I’m not in a rush, I’ll give it a few additional minutes, keeping an eye on the consistency and adding more liquid if it becomes too thick. There are several options for thickening the sauce. Although not included in this recipe, you may thicken the sauce using a small amount of corn starch or even an egg if you want to be more creative (egg must be tempered before adding). The reason I don’t use any of these approaches is that my recipe has the perfect thickness for me
How long does pasta sauce last in the fridge?
This vegetarian spaghetti sauce can keep nicely in the refrigerator for 3 to 4 days. It is best served immediately. To begin, check to see that the sauce has completely cooled. Refrigerate in a glass container with a tight-fitting cover or a glass jar after transferring.
Can you freeze spaghetti sauce?
It’s common for me to prepare a few batches of this spaghetti sauce at a time and store them in the freezer. Make certain that the spaghetti sauce has completely cooled before freezing it. Transfer the sauce to freezer-safe containers, being sure to leave enough space for the sauce to expand during freezing. Cover the container firmly and be sure to clearly mark it with the contents and the date. Refrigerate the sauce overnight to allow it to thaw. Warm over medium heat, stirring occasionally, until well heated.
Watch the video for how to make this spaghetti sauce recipe:
Check out our selection of recipes for the Mediterranean diet. Visit ushere to see all of our recipes. CLICK HERE TO JOIN MY FREE E-MAIL LIST. SHOPPING OURONLINE STORE FOR HIGH-QUALITY OLIVE OILS, ALL-NATURAL SPICES, AND MUCH MORE Check out our selection of recipes for the Mediterranean diet. Visit ushere to see all of our recipes. CLICK HERE TO JOIN MY FREE E-MAIL LIST. CHECK OUT OUR ONLINE STORE FOR HIGH-QUALITY OLIVE OILS, ALL-NATURAL SPICES, AND MORE. Print
Made with a few essential items you may already have on hand, my family’s secret homemade spaghetti sauce is quick and easy to prepare. Your store-bought spaghetti sauce will be replaced by this one, which is perfectly thick and full of flavor.
- 14 cupextra virgin olive oil (I usedPrivate ReserveGreek extra virgin olive oil)
- 1 medium yellow onion, grated
- 3 garlic cloves, finely chopped
- 1 medium yellow onion, grated Use a grater or a food processor to finely shred 2 carrots
- Set aside. 2 cans crushed tomatoes
- 12 cup water (pasta cooking water is best)
- Kosher salt and black pepper
- 1 tablespoon dried oregano
- 1 teaspoon sweet Spanish paprika
- Optional: a pinch of red pepper flakes Toss together a handful of fresh basil (about 12 cup packed) and a handful of fresh parsley (about 12 cup packed).
- To make the sauce, heat the extra virgin olive oil in a large saucepan over medium heat until it is barely shimmering. Combine the onions, garlic, and finely shredded carrots in a large mixing bowl. Cook for approximately 5 minutes, stirring often, until the vegetables are tender. In a large mixing bowl, combine the crushed tomatoes and approximately 12 cup water. Season with a large amount of salt and pepper to taste. Add the oregano, paprika, and crushed pepper flakes, if using, and mix well. Finally, add the fresh basil and parsley and mix well. Bring the sauce to a boil and then reduce the heat to a low setting. Cover with a lid and cook for 15 to 20 minutes, or until the vegetables are tender. Check the sauce halfway through, and if you think it’s too thick, you may thin it up with a little more water (preferably some of your pasta cooking water). When the sauce is finished, you can add extra fresh basil if you’d like. If you’re serving this as a supper dish, you may mix in some cooked pasta of your choice. Stir everything together and boil the pasta in the sauce over low heat for approximately 5 minutes.
- Tips for Preparing the Pasta: Allowing the pasta and sauce to simmer together for a few minutes before serving allows the pasta to soak up some of the sauce and flavor. It’s as though the sauce is being poured into the pasta from the inside out. Delicious
- Optional meat: If you wish to include meat in your recipe, start with 1 pound of ground beef, or turkey, or ground sausage (your choice of ground meat). Using a small amount of extra virgin olive oil, heat it up. Cook the ground beef over medium heat, stirring often, until it is thoroughly browned and cooked through. Drain the meat and place it on a platter for the time being. Sauté the onions, garlic, and carrots for 5 minutes in a small amount of extra virgin olive oil in the same braiser or pot before adding them to the saucepan. Return the cooked ground beef to the pot and stir well to blend the flavors. Observe the recipe directions above, starting with Step 2. Refrigeration: This vegetarian spaghetti sauce will keep nicely for 3 to 4 days in the refrigerator. Make sure the sauce has completely cooled before transferring it to a glass container or jar with a tight-fitting lid and storing it in the refrigerator. Instructions for freezing: If you wish to create large amounts of this sauce to use at a later date, you may freeze it in individual portions. Allow the sauce to cool fully once more. Remove from the heat and transfer to freezer-safe containers, leaving enough space for the sauce to expand as it freezes. Seal the package carefully and write the date on the outside. Freeze for approximately three months. Refrigerate overnight to allow the frozen food to thaw. Check out our Online eShop for a wide selection of high-quality Mediterranean products, including olive oils and some of the spices used in this recipe.
- Preparation time: 10 minutes
- Cooking time: 25 minutes The dish falls under the category of main course
- The cooking method is stovetop
- And the cuisine is Italian.
Spaghetti Sauce, Pasta Sauce, Vegetarian Spaghetti Sauce, Homemade Pasta Sauce are some of the terms used to describe this dish.
How To Make Marinara Pasta Sauce
We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. Forget about jarred red sauce; homemade marinara is the only way to go these days. There is no need to plan ahead of time for this tomato sauce, which takes only 20 minutes to prepare. If marinara doesn’t already have a place in your collection of quick and simple weekday dinners, it will soon do so. Step-by-step instructions for making this incredibly simple sauce are provided below.
What Kind of Canned Tomatoes to Use?
It may seem like the natural decision to use puréed tomatoes in this situation, but I urge that you use whole peeled tomatoes for your marinara sauce. When cooked, they break down into ideal sauciness in about 20 minutes, but they keep a little solidity that gives the sauce some body, which is something that sauces made with purée often lack. You may use chopped tomatoes as well, but I’ve found that they don’t break down as readily or fast as whole tomatoes; they’re OK to use if you don’t mind (or prefer!) a chunkier sauce.
To be honest, any canned tomatoes you have on hand may be used in a hurry, including tomatoes that you’ve canned yourself from scratch. I’d simply steer clear of tomatoes that have flavorings or herbs added to them; your sauce will be a hundred times better if you do it from scratch.
How to Use Homemade Marinara
This marinara may be used for a variety of dishes other than pasta, but it is frequently used for that purpose in my kitchen. Alternatively, you may use this basic sauce to make pasta casseroles such as lasagna, to top homemade pizza, or to serve alongside roasted meat. You can even purée it quickly and use it to create a delicious cup of tomato soup on the stovetop! The most important thing to take away from this is that marinara is a simple and flexible sauce. Keeping a few cans of tomatoes in your pantry will eliminate the need to purchase canned sauce in the future.
Want to Make Tomato Sauce with Fresh Tomatoes?
The answer is yes, you can absolutely prepare tomato sauce with fresh tomatoes. Take a look at this tutorial:
- 1 teaspoon extra-virgin olive oil
- 1 small yellow onion, coarsely diced garlic cloves (about 2 to 3 cloves), minced entire peeled tomatoes from a can (28-ounce)
- 1 bay leaf (optional)
- Herbs such as thyme, basil, oregano, and other similar herbs
- Optional: a sprinkle of parmesan cheese for garnish. Prepared pasta, ready to be served
- Warm 1 tablespoon of olive oil over medium-high heat and add the onions and garlic to the pan. Toss in the onions and cook for 5 to 7 minutes, until they are tender and transparent. Stir in the garlic and cook for approximately 30 seconds, or until it is aromatic. Add the tomatoes to the pan once they have been crushed: Add the tomatoes and their juices to the pan with the onions and cook until the tomatoes are soft. As you add the tomatoes, crush them in your fingers or smash them against the sides of the pan with your spatula to ensure they are evenly distributed. Alternatively, you may use kitchen shears to chop the tomatoes while they’re still cooking in the skillet. Toss in the bay leaf and fresh herbs and mix well: Add the bay leaf, salt, and fresh herbs such as thyme and oregano to the pan with the sauce and cook until the herbs are fragrant. If you’re adding basil, wait until the very end of the cooking process before doing so. Cook for approximately 20 minutes on low heat: Using a fast simmer, bring the sauce to a moderate simmer, then reduce the heat to medium-low to keep it at that level. Continue to cook, stirring occasionally, until the sauce has slightly reduced and thickened, approximately 20 minutes. Meanwhile, prepare the spaghetti as follows: Meanwhile, make the pasta, put together a salad, or complete any other dinner components while the sauce is simmering. Serve the sauce in the following ways: Remove the bay leaf as well as any herb stalks from the dish. Serve the sauce over the pasta right away, topped with a sprinkling of parmesan cheese if desired. Leftovers will keep for approximately a week in the refrigerator, or they may be frozen for up to 3 months.
Dress it up a little! Adding a splash of red wine or balsamic vinegar, tossing in a few additional vegetables with the onions, or cooking up some ground beef or mushrooms for a more substantial sauce are all great ways to jazz up this straightforward sauce. Emma Christensen is a contributor to this article. Former editor for The Kitchn, Emma is a graduate of the Cambridge School for Culinary Arts and has worked in the food industry for several years. She is the author of True Brews and Brew Better Beer, among other books.
Quick Homemade Tomato Sauce (Canned Tomatoes)
My go-to sauce for handmade pizza, spaghetti, lasagna and other dishes has evolved into this one! A quick and easy dish to put together in approximately 20 minutes, this dish is made using canned tomatoes, onion, garlic, and tons of fresh basil and tastes extremely fresh. Furthermore, it is simple to alter it to produce a fast and creamy vodka sauce as well! Last month, the chilly weather and unrelenting rain of Memorial Day weekend forced us to cancel our annual camping trip with my sister’s family, forcing us to drive directly past the exit for the campsite on our way to her house instead.
- He’d made the pizza dough that morning, rolled it out and placed it in the fridge until we got there.
- When I found out about the pizza idea, I immediately started working on the sauce.
- Unlike the classic recipe, this one asks for sautéed onions, smashed garlic, white wine, fresh parsley, and a sprinkle of red pepper flakes in addition to the traditional ingredients.
- Friends, I had completely forgotten how easy and delicious this magical little sauce is to make!
- The pizzas, which were topped with this basil-scented sauce, a jumble of cheeses and toppings dug out from the refrigerator, and my brother-in-cultivated law’s wine cap mushrooms (which were amazing!) and garden greens, were just delicious.
I used vodka for the wine, then in the end I added 1/2 cup of heavy cream to finish it off. It came out just stunning! In one-third the time, you can make delicious, homemade vodka sauce? It’s OK with me. I hope you enjoy it as much as I do.
5 More Favorite Tomato Sauces
My go-to sauce for handmade pizza, spaghetti, lasagna and other dishes has evolved into this recipe! A quick and easy dish to put together in about 20 minutes, it’s made using canned tomatoes, onion, garlic, and tons of fresh basil and tastes amazingly fresh. Even better, you can quickly and simply transform it into a rich, creamy vodka sauce! When the freezing temperatures and constant rain of Memorial Day weekend ruined our usual camping vacation with my sister’s family, we were forced to turn around and head back to her house, which was a long drive away.
- He’d made the pizza dough that morning, rolled it out and placed it in the refrigerator until we got there.
- Following my discovery of the pizza concept, I immediately began working on the sauce.
- The ingredients for this dish are different from the popular one; they include sautéed onions, crushed garlic, white wine, fresh parsley, and a sprinkle of crushed red pepper flakes.
- It occurred to me that I had completely forgotten how easy and delicious this magical little sauce is!
- We were starving!
- I discovered the most thrilling aspect of this sauce when I returned home and found myself short on time and craving Ina’s vodka sauce once more.
- It turned out absolutely stunningly well.
- Please accept my offer.
- Tomato-Basil Sauce Prepared in Minutes (This one calls for bell peppers, too, and the combination is lovely.)
- Easy Red Enchilada Sauce in Minutes (Fast, fresh, and delicious.)
- Steaks of Broccoli with Roasted Tomato “Butter” (The tomato “butter” is easy to make and takes little time to prepare).
- Pasta with a Quick Cherry Tomato Sauce (recipe below) (A late-summer staple.)
- (There is no tomato peeling in this recipe!) Marcella Hazan’s Tomato Sauce with Onion and Butter, Simplified
Quick Homemade Tomato Sauce, Step by Step
First and foremost, gather your components. You will need around 2 cups of chopped onions and approximately 1 tablespoon of minced garlic for this recipe (from two cloves). The onions and garlic should be sautéed in olive oil until they are tender. Then add the white wine and cook for another 2-3 minutes, or until the alcohol smell has gone away. Add a can of diced tomatoes, peeled. Right in the saucepan, snip them with scissors, then cook for 15 minutes. Toss in the basil. Purée with an immersion blender until smooth, or transfer to a food processor or blender and purée until completely smooth.
This recipe will yield approximately one quart of sauce.
Sauces and dressings are stored in these deli containers, which I find to be really convenient. You may store the sauce in the freezer for up to 3 months at this stage. Here’s how to make the vodka sauce version: It’s such a wonderful feeling to have homemade sauce on hand! Print
This dish has been modified from a favorite of mine by Marcella Hazan (not the famous3-ingredient recipe.) Notes:
- Here are a couple brands of canned tomatoes that I particularly enjoy using: La Valle, Mutti, DiNapoli, and Cento are some of the most famous. Using vodka in lieu of the white wine and finishing with 1/2 cup of heavy cream, you may make a vodka variant of this dish. You may store the sauce in the freezer for up to 3 months. This type of deli container is perfect for keeping sauces and dressings
- A quarter cup extra virgin olive oil
- 2 cups finely diced white or yellow onion
- 3 cloves minced garlic
- Kosher salt
- Pinch of crushed jalapeño peppers
- A half cup of white wine
- 128-ounce can of peeled whole San Marzano tomatoes (see above for more information)
- 1/2 cup fresh basil (approximately 1/2 ounce) in a sealed container
- Combine the oil, onions, and garlic in a medium-sized saucepan. Season with a pinch of salt. Increase the heat to its maximum setting. Give them a good toss as soon as the onions and garlic begin to boil. Reduce the heat to low and cover the pot. Cook for 10 minutes at a time. Remove the lid from the pot and add a pinch of red pepper flakes, stirring once or twice, before increasing the heat to high and adding the wine. Simmer for 2 to 3 minutes, or until the alcohol scent has dissipated, and then remove from heat. Toss in the tomatoes. Snip the tomatoes into smaller pieces with a sharp pair of scissors. Cook at a low simmer for 15 minutes after seasoning with a liberal teaspoon of salt. Transfer the sauce to a blender or food processor and pulse until smooth. Toss in the basil. Purée until the mixture is smooth. Taste and adjust seasonings with more salt if required. Use an immersion blender instead if you like a smoother texture.
- Preparation time is 5 minutes
- Cooking time is 25 minutes. Category:Sauce
- Recipes: Italian, American, and other cuisines prepared on the stovetop.
Quick, tomato, basil, sauce, and canned are some of the keywords to remember.
Easy Pasta Sauce Recipe
Pasta Sauce that is simple to make. It’s so simple to create your own tomato sauce that you’ll (probably) never go back to buying the canned stuff again. It goes well with spaghetti, grilled sausages, polenta, and many other dishes. I was born in Italy and raised in the United States. To save you the trouble of learning about my upbringing, let me just tell you that my mother often prepared her own tomato sauce. However, I’ll tell you what I really think: During my upbringing, I never ate sauce from a jar purchased from a store.
- It used to be that my mother would sneer during those Ragu advertisements when they shouted, “It’s in there!” as if the commercial had somehow hurt her personally.
- It took hours to cook and, believe me when I say, it was the greatest sauce most people had ever tasted before.
- The sauce that I’m going to share with you today is not my mother’s.
- How excellent is it, exactly?
- It’s so wonderful that even my mother enjoys it.
- All you need is a few ingredients and a little amount of time to make this dish.
Crushed tomatoes are used in this dish. This is quite important for this sauce. Although diced tomatoes can be used, the consistency of the sauce will not be the same as it would be with whole tomatoes. Tomatoes are often a little thicker or thinner depending on the brand and, in certain cases, depending on the season. Add 1/4 cup of water to the sauce to get it going. If your sauce is too thick, thin it up with a bit extra water. Cook’s Tip: As the sauce cooks, it will thicken as it cooks. It is preferable to start with a thinner sauce than you want the completed sauce to be while making the sauce.
Onions and Garlic
The flavor of the sauce is greatly enhanced by the addition of onions and garlic. Make use of one medium onion and three to five garlic cloves for this recipe. Yes. Yes, you read that correctly. Three to five cloves are recommended. What’s the deal with the range? If the cloves are little, you can use more of them. This results in a spaghetti sauce that is a little lumpy. The sliced onions are mostly responsible for the consistency. I cut them up in a harsh manner. If you want a sauce that is velvety smooth, you have three options:
- Finely dice the onions
- Set aside. In a food processor, pulse the onions until they’re practically a paste-like consistency
- After the sauce has done simmering, puree it until smooth.
Adding a pat of butter to my sauce is something I didn’t start doing until recently, but my, what a difference it has made.
It takes only a small piece of butter to give the sauce a roundness that you’ll enjoy.
I’m aware of the situation. I’m aware of the situation. All of the fashionable culinary snobs claim that dried herbs have no taste and are thus unnecessary. Do you understand what I’m saying? ‘ Eff them all. Seriously. Purchase some high-quality dried basil and you’ll be fine. Is dried produce the same as fresh produce? Nope! However, it will enhance the flavor. It is simple to determine whether or not the dried basil you are using is fresh by smelling it. Despite the fact that you are not rubbing it between your fingers, you should be able to sense a fresh basil scent.
It simply takes 10 minutes to cook this sauce on the stovetop. Seriously. Cook it for a longer period of time, up to one hour, for a more intense taste. The sauce thickens as it cooks longer, so be sure to cook it thoroughly. Stir it occasionally, and add more water if necessary to get the desired consistency.
Salt, Pepper, and Other Good Flavors
Consider these items to be a starting point for your recipe. You might wish to season your dish with a bit extra salt or a sprinkle of more red pepper flakes from time to time. Sometimes you might want to add some more herbs, such as oregano, or freshly grated parmesan towards the conclusion of the cooking process, but that’s just me. With this sauce, you can accomplish your goal. It’s yours to keep. Have a good time with it!
Can I use this sauce for pizza?
Sure! I like a thick sauce on my pizza, so I’d recommend cooking the sauce till it’s thick before using it on the pie.
How do I freeze tomato sauce?
Allow the sauce to cool fully before using it. Place the mixture into a freezer-safe storage container. Put it in the freezer for up to three months. Refrigerate overnight to allow the frozen food to thaw. Before serving, bring the mixture to a boil. Make necessary adjustments to the consistency.
Can I use fresh tomatoes?
I wouldn’t do that. Fresh tomatoes are quite delicious. This dish, on the other hand, was created using canned tomatoes.
Can I can this sauce?
Nope! It is not a canning recipe that has been authorized.
Can I omit the sugar?
Absolutely! Believe it or not, the addition of 1/2 teaspoon of granulated sugar improves the natural sweetness of the tomatoes and, believe it or not, makes a difference. You are free to leave it out if you so choose. Pasta Sauce that is simple to make. It takes only 10 minutes to prepare. Preparation time: 10 minutes Approximately 10 minutes of cooking time Time allotted: 20 minutes Servings6servings Calories144kcal
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 3-5 cloves garlic minced or put through a garlic press
- 2 tablespoons dried basil
- Pinch red pepper flakes (about 1/4 teaspoon)
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon granulated sugar
- 1 pat butter (about 2 teaspoons)
- 128 ounce can crushed tomatoes
- 1/4 cup water
- 2 tablespoons olive oil
- The olive oil should be heated until it shimmers on a high heat setting. Cook the onions, turning regularly, for approximately three minutes, or until they are tender and translucent. During the cooking process, the onions should sizzle and hiss. Toss in the garlic. Using a whisk, mix all of the ingredients. This keeps the garlic from becoming too hot to handle. Continue to cook for an additional two minutes. Combine the basil, red pepper flakes, salt, and sugar in a large mixing bowl. Using a whisk, mix all of the ingredients. Toss in the butter. Stir for about a minute, then add half of the smashed tomatoes and simmer for another minute. Remove any stuck-on particles from the bottom of the pan by scraping it. Reduce the heat to a low setting. Toss in the remaining tomatoes. 1/4 cup water should be added at this point. Pour in more water if the sauce appears to be too thick
- Reduce the heat and let the sauce to simmer for 10 minutes or up to one hour. If you want to simmer the sauce for an extended period of time, mix it occasionally and add extra water as needed to keep the sauce at the proper consistency.
10 Minute Tomato Sauce from America’s Test Kitchen Recipe – Food.com
As stated on America’s Test Kitchens, this pasta sauce is made from canned crushed tomatoes and has a fresh taste. Use either Muir Glenn or Tuttoroso crushed tomatoes since they are processed at a lower temperature during the canning process and consequently have a fresher taste than other brands of crushed tomatoes. Notes about the recipe: It has been discovered by the chefs that grating the onions rather than cutting them causes the onions to caramelize more quickly. The butter is added because the saturated fats in the butter help the onions retain their sweetness.
Crushed tomatoes are preferred above other types of tomatoes. The chefs appear to have put out a significant amount of work in establishing this straightforward recipe, and it is recommended that it be followed to the letter in order to achieve a fresh tasting sauce from canned tomatoes.
As reported on America’s Test Kitchens, this fresh tasting pasta sauce is made with canned crushed tomatoes. It is preferable to use Muir Glenn or Tuttoroso crushed tomatoes since they are processed at a lower temperature during the canning process and hence have a fresher flavor than other brands. NOTES ON THE RECIPE It has been discovered by the chefs that grating the onions rather than chopping them speeds up the carmelization process significantly. Saturated fats, such as butter, are utilized because they assist the onions retain their sweetness over time.
When compared to other varieties of tomato sauce, crushed tomatoes are the preferred choice.
- According to America’s Test Kitchens, this pasta sauce is made from canned crushed tomatoes and has a fresh taste. Use either Muir Glenn or Tuttoroso crushed tomatoes since they are canned at a lower temperature than other brands and so have a fresher taste. Notes on the Recipe: According to the chefs, grating the onions rather than chopping them speeds up the process of caramelization. The butter is added because the saturated fats in it keep the onions from becoming bitter. Olive oil contains unsaturated lipids that react with an enzyme in the onion, resulting in a harsh flavor in the finished product. Crushed tomatoes are preferred to other types of tomatoes. Apparently, a great lot of work was put into producing this straightforward method, and it is recommended that it be followed to the letter in order to achieve a fresh tasting sauce from canned tomatoes.
RECIPE MADE WITH LOVE BY
According to America’s Test Kitchens, this pasta sauce is made from canned crushed tomatoes and has a fresh taste. Use either Muir Glenn or Tuttoroso crushed tomatoes since they are processed at a lower temperature during the canning process and consequently have a fresher taste than other brands of crushed tomatoes. Notes on the recipe: According to the chefs, grating the onions rather than cutting them helps the onions to caramelize more rapidly and evenly. The butter is added because the saturated fats in the butter help the onions retain their sweetness.
Crushed tomatoes are preferred above other types of tomatoes.
Lindsay Hunt contributed to this image. Your pasta dishes and pizzas will be grateful to you. Sure, you can crack open a jar of Rag or go all out with some Newman’s Own, but why not keep it simple? Making your own basic tomato sauce, on the other hand, is surprisingly simple and well worth the effort. It has a more spectacular sound, and it tastes better as well. Listed below is our best basic tomato sauce recipe, which is delicious either over a bowl of pasta or on top of our best basic pizza crust.
Basic tomato sauce is surprisingly simple to make and is well worth your time to learn how to make.
Listed below is our best basic tomato sauce recipe, which is delicious either over a bowl of pasta or on top of our best basic pizza crust. You may personalize it by adding a little browned meat, a splash of red wine, or chili peppers for a little spice once you’ve perfected it.
- 3 teaspoons olive oil, with an additional 1-2 tablespoons for finishing
- A half-large onion, chopped
- 5 cloves of minced garlic
- 2 (28-ounce) cans San Marzano tomatoes, whole and peeled (you can alternatively use crushed tomatoes)
- Dry oregano 1 teaspoon oregano leaves Season with salt and pepper to taste
- 3 tablespoons olive oil, plus an additional 1-2 teaspoons to finish it off with
- Onion, diced (about half a big onion) 5-cloves-of-minced-garlic To make the sauce, use 2 (28-ounce) cans of San Marzano tomatoes, whole and peeled (you can alternatively use crushed). dry oregano (about 1 tablespoon) Taste for seasoning with salt and pepper
3 tablespoons olive oil, plus an additional 1-2 teaspoons to finish it off 1 big onion, chopped; 1/2 large onion 5 cloves minced garlic; 2 (28-ounce) cans San Marzano tomatoes, whole peeled (you can alternatively use crushed); 1 tablespoon dried oregano; season with salt and pepper to taste
Homemade Spaghetti Sauce Recipe
Recipe for Homemade Spaghetti Sauce is bursting with flavor, and it’s simple to produce in big amounts for freezing or canning for quick homemade meals that can be prepared in advance. My family adores it when we create our own spaghetti sauce from scratch. Whenever we make it, we always make a large double or triple batch so that we can easily freeze the leftovers. Due to the popularity of spaghetti and meatballs in our household, we nearly always have frozen spaghetti sauce and meatballs on hand.
What are the best tomatoes to use?
The greatest spaghetti sauce is produced from San Marzano tomatoes, which are grown in Italy. San Marzano tomatoes are a kind of plum tomato that is grown in Italy. These tomatoes have a richer flavor, are sweeter, and are less acidic than other varieties. You may get canned San Marzano tomatoes at your local grocery store or online. To be clear that the tomatoes are of this kind, the label should state so prominently.
Can I make spaghetti sauce from whole tomatoes?
If you want to create spaghetti sauce from scratch, rather than using canned tomatoes, you’ll need to peel your tomatoes and remove the stems before proceeding. The quickest and most efficient method of peeling tomatoes is to blanch them in boiling water for 1-2 minutes and then immediately throw them in an ice bath to stop the cooking. After that, the skins may be simply peeled away. We also have a recipe for Fire Roasted Spaghetti Sauce that is somewhat different.
What is the difference between marinara and spaghetti sauce?
Marinara sauce and spaghetti sauce are two distinct sauces that are used in different ways. Both sauces are made from tomatoes. Marinara is a basic sauce that has been enhanced with simple flavorings such as garlic, salt, and basil. The sauce for spaghetti frequently contains extra ingredients and spices such as onion, fennel, parsley, and oregano in addition to the tomatoes.
Spaghetti sauce does not contain ground beef because it is generally served with meatballs, so we do not include it. You may, however, customize your dish by adding ground beef. If you cook it separately, you will want to add it to the onions and cook it fully before draining off any extra fat. If you cook it together with the onions, you will want to add it to the sauce just before serving.
We serve this spaghetti sauce with Homemade Baked Meatballs, which are delicious. These meatballs are bursting with flavor, and they are the ideal accompaniment to this sauce. Furthermore, they store very well, allowing you to have a whole, from scratch handmade freezer dinner ready for those hectic nights.
Time Saving Tip:
Cooking a spaghetti sauce for an extended period of time allows it to develop a strong flavor.
This recipe calls for a simmering time of 1-4 hours. You can also transfer everything to a slow cooker and let it do all of the simmering for you if you don’t feel comfortable leaving it on the stove. Put it on high for 4-5 hours, and you’ll have a well-developed spaghetti sauce on your hands.
It’s really simple to store leftovers of this sauce in the freezer for future use. All that is required is that you allow the sauce to cool before ladling it into gallon-sized ziploc bags. We only need four scoops for our family of four, therefore we just pour four scoops into each of the four bags. If you keep track of how much your family consumes, you should be able to get an accurate estimate of how much food you’ll require. After that, you place all of the bags on a baking sheet and place it in the freezer for several hours.
When you’re ready to dine, just defrost the frozen food and reheat it on the stovetop or in the microwave until warm.
Prepare 6 pint-sized mason jars by sterilizing them. 1 tablespoon of lemon juice should be added to each jar. Fill the jars halfway with the prepared spaghetti sauce, allowing 1/2 inch of space at the top for expansion. Place the lids and bands on top of the jars and tighten them down. 35 minutes in a boiling water bath is the recommended cooking time.
Storage and Reheating Instructions:
Any leftovers should be stored in an airtight container in the refrigerator, or follow the directions above to keep them in the freezer. reheat over medium-low heat on the stovetop until well warmed through If you enjoy this dish, you might also enjoy these other mouthwatering pasta recipes:
- Pasta Puttanesca, Shrimp Scampi Pasta in 15 Minutes, Cheesy Chicken Spaghetti, Creamy Chicken Tetrazzini, and many more.
Follow along with Rachel as she walks you through every step of this recipe in the video below. It might be helpful to have a picture, and with our culinary program, we’ll always have something to assist you out. For the whole collection of recipes, visit YouTube, Facebook Watch, or ourFacebook Page. You can also find them right here on our website, along with their related recipes.
Tomato Sauce from Canned Tomatoes – Quick and Easy
Do you need a quick and simple tomato sauce that may be made with canned tomatoes? You’ve arrived to the correct location. Tomato sauce or marinara sauce that is prepared using canned tomatoes is delicious. This delicious tomato sauce, often known as marinara sauce, may be made quickly with inexpensive and widely accessible ingredients. When farm fresh tomatoes aren’t available, this sauce is ideal for any type of pasta meal. Make a tasty tomato sauce with these easy-to-find and reasonably priced ingredients.
Cook the sauce for 15 to 20 minutes, stirring occasionally, to decrease the liquid and enable the flavors to blend.
While we enjoy a little roughness in our tomato sauce, we don’t care for bits of tomato in the sauce itself.
You can make this in a blender or food processor by pulsing it a number of times for a couple of seconds. Make sure your tomatoes don’t turn into pure liquid! To get the required texture, mix whole or chopped tomatoes in an immersion blender until smooth.
Tomato Sauce from Canned Tomatoes
A simple and delectable tomato sauce prepared from canned tomatoes and seasoned with Italian herbs and spices is shown here. This sauce is perfect for any pasta meal. Prep:5mins Cook:20mins Time allotted: 25 minutes
- 1 tablespoon canola oil
- 1/4 medium onion diced
- 2 cloves garlic minced
- 1 can tomatoes796 ml/28 oz*
- 1 can tomato paste156 ml/5.5oz
- 1 tablespoon Italian seasoning
- 1/8 teaspoon pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- In a large saucepan, heat the oil over medium-high heat until shimmering. Cook for approximately 2 minutes, or until the onions are transparent, then remove from heat. Cook for another minute after adding the garlic. Season with salt and pepper once you’ve added the tomatoes and tomato paste and the Italian spice. Cook for 15 minutes on low heat. Using your taste buds, adjust the seasoning to your liking. This recipe yields 31/2-4 cups.
Make use of any canned tomatoes you happen to have on hand. If the tomato chunks are too large, cut them with a knife or an immersion blender until they are the proper size. If you’re using a food processor or blender, pulse it only a few times to prevent the tomatoes from becoming liquid. In lieu of Italian Seasoning, a mixture of basil, oregano, thyme, and parsley can be substituted for the seasoning.
How To Freeze this Tomato Sauce
This sauce keeps well in the freezer. In fact, make a double batch and plan to freeze part of it so that you always have a handy freezer meal on hand when you need one. To put on ice:
- Allow sauce to cool fully. This helps to avoid condensation and the formation of ice crystals. It also protects the freezer from becoming too heated. Label a freezer bag or container with your name. After all, you don’t want anyone else to have to guess what it is later on. If you’re using a hard container, provide 5-10 cm (1-2 inches) of headroom to accommodate expansion. Make sure you press out the majority of the air from your bag before laying it flat on a baking sheet or serving dish. Place the container in the freezer to freeze flat
- Use within 6–12 months of purchase. Make this sauce ahead of time and use it for a quick and simple pasta supper.
How To Use This Tomato Sauce
You might be wondering what you could do with this tomato sauce, and here are some suggestions to get you started.
- Sauce may be served on top of spaghetti or your favorite pasta
- Immediately before serving, sprinkle with fresh basil to finish the dish. Add meatballs to spaghetti with meatballs for a hearty meal. Chili, or add it in the sauce bolognese (meat sauce). You may use canned tomatoes in any dish asking for canned spaghetti or marinara sauce, such as lasagna or filled manicotti
- You can also use them place of canned tomatoes in braises and stews, such as chicken parmigiana, oven braised beef, or entire cauliflower tossed in tomato sauce. use in soups, either in little amounts to add flavor to a broth-based soup or as the foundation for a thick tomato-rich soup
- Use in salad dressings
How do you plan on consuming your quick and simple tomato sauce? Please keep me informed. In the event that you prepare this recipe, please send me an email or upload a photo on Instagram with the hashtag #getgettys so I can see it and enjoy it! Sign up to get items written by Getty emailed to your inbox on a regular basis. You’ll find recipes, helpful hints, and interesting culinary facts on sites like these. Getty is a Professional Home Economist, speaker, and author who helps people put excellent food on their menus and on their agendas.
She lives in Winnipeg with her family.
Marcella Hazan’s Tomato Sauce Recipe
- 2 cups tomatoes, with their liquids (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
- 5 tablespoons butter
- Salt and pepper to taste 1 onion, peeled and cut in half
- 1 tomato, peeled and cut in half
Nutritional analysis per serving (4 servings)
- 153 calories, 15 grams of fat, 9 grams of saturated fat, 1 gram of trans fat, 4 grams of monounsaturated fat, and 1 gram of polyunsaturated fat 287 milligrams sodium, 6 grams carbohydrate, 1 gram dietary fiber, 3 grams sugar, 1 gram protein, 6 grams carbohydrate Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.
- In a medium-sized saucepan, combine the tomatoes, their juices, the butter, and the onion halves. Place the pan over medium heat and bring it to a simmer, adding a pinch or two of salt along the way. Cook for approximately 45 minutes with the lid ajar. Stir occasionally, breaking up any large chunks of tomato with the back of a spoon. Taste and season with salt as required. Remove the onion before mixing the sauce with the pasta. There is enough sauce in this recipe to cover a pound of pasta.
Easy Spaghetti Recipe
Using a large saucepan, combine the tomatoes, their juices, the butter, and the onion halves. Place the pan over medium heat and bring it to a simmer, adding a sprinkle or two of salt as needed. 45 minutes should be enough time with the lid off. Stir occasionally, breaking up any large chunks of tomato with the back of a spoon if necessary. Season with salt to taste; remove the onion before mixing the sauce with the pasta. Serve immediately. There is enough sauce in this recipe to serve a pound of pasta.
Why MakeEasy Spaghetti with Tomato Sauce?
- So delicious: The flavors of this spaghetti blend together so well that no one would know it was cooked with basic canned tomato sauce. Easy: Spaghetti can be prepared in 10 minutes, which is ideal for a hectic weeknight or at the conclusion of a long day. More time to relax in your pajamas with a bottle of wine
- More time to read a book. Dinner as a whole: Alternatively, a basic spaghetti and sauce meal may be served with a side of salsa
- You can even serve turkey meatballs or even a side of turkey breast roast. Budget-friendly. It’s good to treat yourself to a delicious dinner every now and then, but it’s even nicer to be able to enjoy the same excellent meal for a fraction of the price.
Instant Pot spaghetti is a quick and easy pasta dish that is similar to Instant Pot spaghetti. I’m a little fascinated with Instant Pot recipes, so I’m always on the lookout for new ways to reinvent classic dishes in the pressure cooker!
Ingredients for Easy Spaghetti Recipe
- Spaghetti: Any type of spaghetti will suffice. Whole wheat or whole grain is my preferred choice since it offers more fiber and minerals. Please keep in mind that the nutritional statistics for this wonderful spaghetti dish will be different if you use standard white pasta. Gluten-free spaghetti, such as brown rice, quinoa, and other similar grains, will also work, although it will cook more quickly than wheat. So keep an eye on it to avoid a mushy mess
- Tomato sauce (also known as tomato paste): There are so many tomato products available on the market these days, both in cans and jars, that I find myself getting lost in the aisle as well! To some extent, this explains why I simply purchase a 12-pack of organic low-sodium canned tomato sauce from Costco and use it in every dish. The other reason is that alternative tomato-based products are prohibitively expensive to purchase. To make delicious spaghetti, you’ll need a can of tomato sauce that says “tomato sauce” on the label and is inexpensive and preferably low in salt. That means there will be no “sauce” for spaghetti, no “sauce for pizza,” no “sauce for pasta,” and no “marinara sauce.” “Tomato sauce” is all there is to it.
- Parmigiano-Reggiano cheese: Pre-grated Parmesan cheese in a shaker contains cellulose as a filler, which is why it is so popular. It is not a true Parmesan cheese, as the name implies. Furthermore, it does not have the same freshness. If you want to make this fast spaghetti dish, I highly recommend using a block of fresh parmesan and grating it yourself.
Keeping the Parmesan block safe. Refrigerate or freeze the remainder for up to 2-3 months if it isn’t used right away. Allow to defrost before using for pasta salad or lentil soup or roasted cauliflower when needed, grating as needed. I strongly advise using fresh and genuine Parmesan cheese; not only does it taste better, but it also elevates the restaurant-quality of this easy meal!
- This recipe calls for a lot of minced garlic, which gives it the same flavor as a handmade spaghetti sauce. Extra virgin olive oil and fresh garlic: You’ll need enough of minced garlic in this recipe, which gives it the same flavor as a homemade spaghetti sauce. Dried oregano, sea salt, and freshly ground pepper: All that is required is a basic spice to be added to the sauce.
How to Make Spaghetti with Tomato Sauce
This simple spaghetti dish is made in a single pot, saving you time and effort. I adore my 6-quart Dutch oven for just this reason!
What’s the deal with all the salt? Don’t be concerned. You will not be consuming the recommended 2.5 tablespoons of salt. Not only does salted water boil more quickly than unsalted water, but it also imparts a tremendous amount of flavor to the pasta and prevents it from sticking together.
- Prepare the spaghetti by filling a large Dutch oven or pot 3/4 full with cold water and bringing it to a boil. Toss in 2 teaspoons salt and the pasta. Using tongs, separate the pasta a few times during the first 2 minutes of cooking to ensure that it does not stay together. Continue to boil, uncovered, for another 5 minutes, or until the pasta is al dente, tossing periodically.
Tips for preparing gluten-free spaghetti include the following:
- It cooks a little more quickly than wheat, so keep an eye on it. It has a tendency to cling, so mix often and rinse well with cold water after draining. During cooking, it causes the water to become murky, which is normal.
- Drain the pasta: Towards the conclusion of the cooking time, test the spaghetti for doneness by taking one strand onto a dish with tongs. Do not overcook until the meat becomes overly tender. Cooked pasta with a little of bite is the secret to a delicious pasta dish. Drain the water through a colander.
How To Tell When Pasta is Done
You might be familiar with the ancient technique of throwing spaghetti against a wall to test if it sticks. That’s something you shouldn’t do. In any case, it is a fantastic method to identify whether anything is overdone! The only way to know for sure is to put it to the test along the road, and that’s something you should do. Take one out, blow on it, or run it under cold water to cool it down, and then bite into it with both teeth! Generally speaking, if it’s palatable with a bite (but not undercooked and hard), it’s done.
- Cook the garlic: Return the saucepan to medium heat and add the olive oil, 4 garlic cloves, and oregano. Cook for about 5 minutes, stirring constantly. Cook for 20 seconds, stirring regularly, until the sauce is thick. Garlic cooks quickly and may easily burn, so don’t take your eyes off the pan. Turn the heat down to a minimum. In a separate bowl, combine the drained pasta and tomato sauce together with the remaining 1/2 teaspoon salt, pepper, and 1 additional fresh garlic clove: Gently stir until the mixture is completely warmed through. The addition of 1 clove of fresh garlic at the end is mandatory. a sprinkle of parmesan cheese. Then put it on the table immediately
Optional Add-In’s and Variation
- Olives: I enjoy adding pitted Kalamata olives to garlicky pasta dishes, such as thischicken and whole wheat spaghetti, to bring out their flavor. They’re simple to use because they come in a jar and provide zest as well as a somewhat acidic, salty flavor. I don’t even slice them
- I just throw them away. To add extra protein to this healthy spaghetti dish, use cooked chicken breast that has been shredded or cubed, or tasty leftovers of honey garlic chicken or lemon chicken. Also, try crockpot chicken spaghetti
- It’s delicious. Meat sauce made with ground beef: For great spaghetti with meat sauce, use fresh or frozen ground beef in the sauce. Cook the meat first, then add the sauce
- This is the preferred method. Ground turkey: Pre-cooked ground turkey with salt & pepper would suffice!. Make a spaghetti squash casserole with ground turkey and tomato sauce to serve as a side dish. Anchovies or sardines: Please don’t label me as “strange,” but I enjoy salty tinned fish with my pasta dishes. It’s really good! It must be the European in me that is causing this
- Spice it up: If you enjoy your pasta meals with a little kick, toss in a few red pepper flakes before serving. Alternatively, if you can get hot tomato sauce, use it instead. Low carb: Make only the sauce and serve it over spaghetti squash for a low carb option.
Tips for Best Results
- In order to keep the spaghetti together: As soon as you first add the spaghetti to the saucepan of boiling water, hold it for 20 seconds before pushing in the remainder of the pasta until it has softened completely. Cook until the pasta is al dente: No one likes soggy spaghetti, after all. Adding salt to the water: In order to get taste and nonstick outcomes
- Customize: You may customize the dish with whichever flavors or ingredients you choose. Immediately after preparing: But don’t forget to savor the leftovers the next day. Preparing garlic: turn off the heat before adding the garlic so that it cooks with residual heat rather than being burned.
What is the best way to prepare a quick spaghetti recipe? Easily! Cook the pasta until it is al dente, then drain. Cook the aromatics and seasonings in the same pot as the pasta, then add the tomato sauce and stir to combine. Sprinkle the cheese on top and serve. The situation does not become any more straightforward. What can I put in plain pasta to make it more interesting? Spaghetti with a little amount of butter and parmesan cheese is a favorite of children everywhere. Give them a bowl of it and they’ll be ready to go with a healthy spaghetti meal that’s very simple.
- You may use any type of meat you like, whether it’s ground beef, ground chicken, or even some sausage.
- Spaghetti is a fantastic blank canvas on which you can add any number of delicious things.
- Because the directions on the package of the spaghetti you’re using may differ, it’s always a good idea to double-check them.
- The pasta I used for this dish was whole wheat spaghetti, which I cooked for a total of 7 minutes.
- There are a couple of methods for accomplishing this, the first of which is to utilize salty water.
- Some individuals believe that adding a few drops of olive oil to the boiling water makes a difference, but others believe that doing so should be prohibited.
- Al dente is a direct translation of the Italian phrase “to the tooth,” which literally translates as “to the tooth.” Something about it doesn’t quite ring true now, does it?
- While neither mushy or squishy when eaten into, it is also not raw when uncooked, as is the case with most uncooked foods.
salad: Serve the nutritious spaghetti meal with Parmesan cheese and a chopped salad on the side as an accompaniment.
This is the finest, most affordable spaghetti I’ve ever had anywhere! Quality comparable to that of a restaurant at home: What’s a meal of spaghetti without some wonderful crusty bread with olive oil dip or these cauliflower bread sticks and a glass of red wine to go with it, anyway?
Making Healthy Spaghetti Recipe in Advance
Store spaghetti leftovers in an airtight jar in the refrigerator for up to 2 days after cooking. Freeze: Do not allow yourself to become frozen. Reheat: Place the ingredients in a saucepan with a splash of water and bring to a low boil.
More Healthy Pasta Recipes
- A 12ozany pasta uncooked
- 15ozcan tomato sauce low sodium
- 2tbpolive oilextra virgin
- 5 big garlic cloves chopped
- 2 1/2 teaspoons salt
- Freshly ground black pepper to taste
- 2 teaspoons dried oregano
- Cheese grated from parmesan cheese
- Fill a large Dutch oven or saucepan 3/4 of the way with cold water and bring it to a rolling boil. Toss in 2 teaspoons salt and the pasta
- Using tongs, separate the pasta a couple of times during the first 2 minutes of cooking. This will guarantee that the spaghetti does not become tangled. Cook the pasta, uncovered, for a further 5 minutes, or until it is al dente, stirring often. While cooking, check to see if the food is done. Do not overcook until the meat becomes overly tender. The trick to making delicious pasta is to cook it until it is firm. Using a strainer, drain the spaghetti
- Return the saucepan to a medium heat and add the olive oil, 4 garlic cloves, and oregano. Stir well to combine. Turn the heat down to a bare minimum. Continue to stir frequently for 20 seconds. Add the drained pasta, tomato sauce, remaining 1/2 teaspoon salt, black pepper, and 1 garlic clove and toss until well combined. Gently stir until the mixture is well warmed. Gently stir until the mixture is well warmed. Serve immediately after sprinkling with Parmesan cheese if desired. In my opinion, this is the greatest inexpensive and somewhat nutritious spaghetti I’ve 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.
- Spaghetti: Any type of spaghetti will suffice. Whole wheat or whole grain is my preferred choice since it offers more fiber and minerals. Please keep in mind that if you use standard white pasta, the nutritional values for this wonderful spaghetti dish will be altered. Preparing gluten-free spaghetti is as follows: Brown rice, quinoa, and other similar grains will work. Please keep in mind that it cooks a little faster and holds together a little better than wheat. So keep an eye out for a mushy mess, mix frequently, rinse well with cold water after draining, and remember that murky water is fine. What is the best way to tell when pasta is done? One piece of pasta should be placed on a dish, allowed to cool for 30 seconds, and then tasted. A fork may easily cut through the pasta if it is done
- If not, it is finished. Tomato sauce (also known as tomato paste): Good spaghetti may be made using a can of inexpensive tomato sauce labeled “tomato sauce” and a few other ingredients. Sodium should be kept to a minimum. That means there is no “spaghetti sauce,” “pizza sauce,” or “pasta sauce.” There is also no “marinara sauce.” “Tomato sauce” is all there is to it. Others, on the other hand, will function as well
- Citric acid is included in pre-grated Parmesan cheese in a shaker, which is used to keep the cheese from sticking to the shaker. It is made of finely ground wood chips. It is not a true Parmesan cheese, as the name implies. Furthermore, it does not have the same freshness. I strongly advise using fresh and genuine Parmesan cheese
- But, why so much salt? Don’t be concerned. 2.5 tablespoons of salt will not be consumed by you. It is critical to cook spaghetti with salt in order to prevent the noodles from sticking together. In addition, to enhance the flavor of the dish during cooking
- Garlicky spaghetti is made even better by the addition of pitted Kalamata olives. Because they are pre-made in a jar, they are simple to use and add zest and flavor. I don’t even slice them
- I just throw them away. Chicken: Cooked chicken that has been shredded or diced for added protein. Check out my Instant Pot chicken breast recipe–really it’s simple. Ground turkey (also known as turducken): Ground turkey that has been pre-cooked and season with salt and pepper would suffice. Additionally, it increases the protein content. Anchovies or sardines: Please don’t label me as “strange,” but I enjoy salty tinned fish with my pasta dishes. So far, so good
More information and FAQs may be found in the recipe article. a serving size of 2 cups|397 calories|71 grams of carbohydrates|14 grams of protein|8 grams of fat|1 gram of saturated fat|Sodium: 596 milligrams|Potassium: 198 milligrams|2 grams of fiber|3 grams of sugar|1 milligram of vitamin C|49 milligrams of calcium|3 milligrams of iron The recipes and photos on this website are the property of ifoodreal.com. If you copy and paste a recipe from another website or social media platform (including Facebook), you will be breaking the law.