Spaghetti with Homemade Tomato Sauce
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
There's nothing quite like having a batch of delicious, homemade red tomato sauce on hand for whenever you may need it. You can make a double or triple batch of this sauce and freeze it in small containers, which will keep for months. It’s perfect for defrosting when you want to make pizza, baked ziti, spaghetti and meatballs, or any other Italian recipe. The sauce takes less than a half hour to make and features all the red sauce ingredient classics, from crushed tomatoes and tomato paste to grated onions and garlic, good-quality olive oil, dried oregano, and a touch of salt.
Ingredients
Uncooked chickpea pasta
8¾ oz, or lentil pasta, spaghetti-variety
Olive oil
1 Tbsp
Onion
⅓ cup(s), chopped, grated
Garlic
2 clove(s), grated
Dried oregano
½ tsp
Table salt
½ tsp
Tomato paste
1 Tbsp
Canned crushed tomatoes
28 oz, or whole tomatoes
Instructions
1
Cook pasta according to package directions; drain.
2
Meanwhile, heat oil in a large saucepan over medium heat. When oil shimmers, add onion; cook, stirring frequently, until onion is translucent, 2 to 3 minutes. Add garlic, oregano and salt; cook 1 minute. Add tomato paste; cook, stirring, 1 minute more.
3
Add canned tomatoes (if whole, use your hands to crush them); bring to a boil. Reduce heat to low; simmer until sauce thickens, 5 to 10 minutes.
4
Serving size: about 1 cup pasta and 3/4 cup sauce
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