This easy spaghetti sauce starts with pantry staples and simmers into a savory, tomato-rich sauce in about 30 minutes. A little onion, garlic, and dried herbs build flavor without complicated steps, making it a dependable choice for a quick weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon granulated sugar, optional, to balance tart tomatoes
- ¾ teaspoon fine salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes, optional
- ¼ cup water, as needed
- 12 ounces dried spaghetti
- ¼ cup finely grated Parmesan, plus more for serving (optional)
- 2 tablespoons chopped fresh basil or parsley, for serving (optional)
Instructions
- Soften the onion. Heat the olive oil in a medium, heavy-bottomed saucepan over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent. Lower the heat if the onion starts browning; gentle cooking gives the sauce a sweeter, rounder flavor.
- Add the garlic and seasonings. Stir in the garlic, oregano, dried basil, black pepper, and red pepper flakes, if using. Cook for about 30 seconds, just until fragrant. Do not let the garlic brown, as it can turn bitter.
- Simmer the sauce. Add the crushed tomatoes, diced tomatoes with their juices, salt, and sugar if using. Stir well and bring the mixture to a gentle simmer. Reduce the heat to low and cook uncovered for 20–25 minutes, stirring every few minutes so the bottom does not scorch. If it becomes thicker than you like, stir in water a tablespoon or two at a time. Taste and adjust the salt, pepper, or sugar.
- Cook the spaghetti. During the last 10 minutes of simmering, bring a large pot of water to a boil. Salt the water if desired, add the spaghetti, and cook according to the package directions until al dente. Before draining, reserve about ½ cup of pasta water. Drain the spaghetti; do not rinse it.
- Combine and serve. Toss the drained spaghetti with enough sauce to coat it, adding a splash of reserved pasta water if needed to help the sauce cling. Stir in Parmesan if using, then serve with extra sauce, cheese, and fresh herbs. The sauce makes about 5 cups, enough for roughly 4–6 servings depending on how saucy you like your pasta.
Tips
- Choose tomatoes you enjoy. Canned tomatoes vary in sweetness, acidity, and salt. Taste the finished sauce before adding more seasoning, and use sugar only if the tomatoes taste especially sharp; it is not required for safety or texture.
- Keep the simmer gentle. A low, uncovered simmer reduces excess liquid while keeping the sauce from splattering or catching on the bottom. Stir more often as it thickens.
- Make it smooth if you prefer. Use an immersion blender briefly in the saucepan, or carefully blend a portion and return it to the pot. Let the sauce cool slightly and follow your blender’s instructions; hot liquids can expand and splatter.
- Season the pasta water thoughtfully. A pinch of salt improves the pasta, but Parmesan and some canned tomatoes are salty. Taste the sauce before adding extra salt, especially if you plan to stir in cheese.
Serving Suggestions
Serve the sauce with spaghetti, linguine, or another pasta shape that holds a tomato sauce well. Add a simple green salad and garlic bread for an easy meal, or serve roasted vegetables alongside it. For extra protein, top each serving with cooked meatballs, grilled chicken, or drained and rinsed white beans. Keep the sauce separate from any toppings until serving so everyone can choose their own portions.
Variations
For a meat sauce, brown ½ pound of ground beef or Italian sausage in the saucepan before cooking the onion. Drain excess fat if needed, then proceed with the recipe. For a vegetable-rich version, cook 1 cup of finely chopped mushrooms, bell pepper, or grated carrot with the onion until tender. You can also stir in a handful of baby spinach during the final few minutes of simmering.
To make the sauce richer, stir in 1 tablespoon of butter at the end. For a brighter finish, add a teaspoon of red wine vinegar or a squeeze of lemon, then taste before adding more. If you like a stronger herb flavor, add a little extra dried oregano or finish with fresh basil. Use gluten-free pasta if needed; the sauce itself is naturally gluten-free, but check the labels on all packaged ingredients.
Storage and Reheating
Refrigerate leftover sauce promptly in a shallow, covered container, within 2 hours of cooking (within 1 hour if the room or outdoor temperature is above 90°F/32°C). Keep it at 40°F/4°C or colder and use it within 3–4 days. Store the sauce separately from cooked pasta when possible, since pasta absorbs liquid and softens over time.
For longer storage, freeze the cooled sauce in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little space at the top for expansion, and label the container with the date. Thaw overnight in the refrigerator, or reheat from frozen in a covered saucepan over low heat, stirring as it loosens.
Reheat sauce on the stove over medium-low heat, stirring until steaming hot throughout; add a splash of water if it has thickened. You can also microwave it in a covered, microwave-safe dish, stirring at intervals. Reheat leftovers to 165°F/74°C, and avoid repeatedly cooling and reheating the same batch. Cooked spaghetti can be warmed in the sauce with a little water, or briefly in hot water before draining.
Frequently Asked Questions
Can I make this sauce without onion or garlic?
Yes. Leave either ingredient out, or use a little extra olive oil and herbs to round out the flavor. If avoiding garlic or onion for a dietary reason, check that your canned tomatoes and other ingredients do not contain them.
Do I need to add sugar to spaghetti sauce?
No. Sugar is optional and is only there to balance tomatoes that taste unusually tart. Simmer the sauce first and taste it before deciding; a small amount is enough, and you can omit it entirely.
Can I use fresh tomatoes instead of canned?
Yes, but the results depend on how ripe and juicy they are. Substitute about 4 pounds of peeled, chopped ripe tomatoes for the canned tomatoes and simmer longer, often 45–60 minutes, until the sauce thickens. Add salt gradually and taste as it cooks.
Can I make the sauce ahead?
Yes. Prepare it up to 3–4 days in advance and refrigerate it promptly in a covered container. Reheat until steaming hot, then cook the pasta just before serving for the best texture.
Why is my sauce watery?
It may need more uncovered simmering time, or your tomatoes may have released extra liquid. Continue simmering gently, stirring often, until it reaches the thickness you like. If you have already mixed it with pasta, the noodles will absorb some liquid as they sit.
How much sauce should I use per serving?
Start with about ¾–1 cup of sauce for every 2 ounces of dry pasta, then adjust to taste. This recipe yields about 5 cups, so it typically covers 12 ounces of spaghetti generously, with a little extra for serving.