Quick and easy! Leftover sauce can be easily frozen for a later meal.
Ingredients
- spaghetti: 1 pound
- tomatoes: 1 can (28 ounce can, crushed)
- tomatoes: 1 can (14.5 ounce can, diced)
- tomato sauce: 1 can (15 ounce can)
- garlic: 1 Tbsp (minced)
- white sugar: 2 tsp
- parsley: 2 tsp (dried)
- garlic powder: 1 tsp
- salt: 0.5 tsp
- oregano: 0.25 tsp (dried)
- basil: 0.25 tsp (dried)
- ground black pepper: 0.25 tsp
- ½ tablespoons capers: 1 piece
- pinch crushed red pepper flakes: 1 piece (optional)
Metric Conversion
Stages of cooking
-
In a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Add capers and crushed red pepper if desired. Cover. Bring to a boil.
-
Lower heat and simmer, with cover, for 45 to 60 minutes.
-
As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.
-
Toss spaghetti with cooked sauce. Serve warm.
