Ingredients
Here’s a list of what you’ll need to recreate this hearty dish, with a few suggestions for substitutions just in case you’re missing something in your pantry:
- 1 pound spaghetti
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) peeled tomatoes, crushed
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 teaspoon dried basil (optional: fresh basil, for garnish)
- 1/2 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese, plus more for serving
If you’re out of olive oil, you can use vegetable oil. No fresh garlic? Garlic powder works in a pinch. And when it comes to tomatoes, my mom always said, “Use what you’ve got,” so don’t hesitate to adapt!
Instructions
Let’s dive into the process of making this delicious spaghetti:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, just until fragrant. Be careful not to let it burn!
- Pour in the crushed tomatoes, and stir in the sugar, salt, pepper, basil, and oregano. Let the sauce simmer for 15-20 minutes, stirring occasionally. This is where the magic happens, as the flavors meld together beautifully.
- Once the sauce has thickened to your liking, add the cooked spaghetti to the pan. Toss to combine and ensure every strand is coated in that delicious sauce.
- Sprinkle with the grated Parmesan cheese and give it one last toss before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International