Ingredients
Scale
- 400g spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 800g canned diced tomatoes
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese (optional)
Instructions
- Boil a large pot of salted water and cook the spaghetti until al dente.
- Heat olive oil in a skillet and sauté garlic and onion until translucent.
- Add diced tomatoes and dried basil; simmer for 10 minutes, seasoning with salt and pepper.
- Mix the cooked spaghetti with the sauce; cook together for 2 more minutes before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat with a splash of water or olive oil to maintain moisture.
- Add whole wheat spaghetti for extra fiber.
- Vegetarians can enjoy this sauce with no concerns.
- Sauté additional vegetables like bell peppers or zucchini for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 5mg