3-Ingredient Spaghetti with Tomato Sauce

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Are you craving a tasty pasta dish but don’t want to spend hours in the kitchen? You’re in luck! With just three ingredients – dried pasta, canned tomatoes, and olive oil – you can whip up a delicious spaghetti dinner in no time. This simple recipe is perfect for busy weeknights or when your pantry is running low.

Add a pinch of salt and pepper to taste, and you’ve got a meal that’s both satisfying and easy on your wallet. So grab your apron and let’s get cooking!

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need for this simple 3-ingredient pasta dish:

1. Dried spaghetti (1 pound)
2. Canned tomatoes or tomato sauce (28 ounces)
3. Olive oil (1/4 cup)

Salt and pepper to taste

You can swap out ingredients if needed:

• Instead of spaghetti, try penne, fusilli, or your favorite pasta shape.
• Fresh tomatoes can replace canned ones. Use about 2 pounds, chopped.
• If you’re out of olive oil, try butter for a rich flavor.

For extra taste, you might add:

• Minced garlic (2-3 cloves)
• Dried herbs like oregano or basil (1 teaspoon)
• Grated Parmesan cheese for topping

Remember, the beauty of this dish is its simplicity. You don’t need fancy ingredients to make a tasty meal!

Instructions

Get a large pot of water boiling. Add salt to the water. Cook the spaghetti according to package directions until al dente.

While the pasta cooks, make the sauce. Pour a can of tomatoes or tomato sauce into a pan. Add a splash of olive oil. Simmer over medium heat for 15-20 minutes.

Stir the sauce occasionally as it cooks. Season with salt and pepper to taste.

When the pasta is done, drain it in a colander. Don’t rinse it.

Add the cooked spaghetti to the pan with the sauce. Toss everything together until the pasta is well coated.

Serve the spaghetti hot. You can top it with grated cheese if you like. Enjoy your simple but tasty meal!

Tips, Tricks & Storing

Use high-quality canned tomatoes for the best flavor. San Marzano tomatoes are a great choice if you can find them.

Don’t overcook your pasta. Aim for al dente – it should have a slight bite to it. This keeps the pasta from getting mushy in the sauce.

Add a pinch of sugar to balance out the acidity of the tomatoes if needed. Start with just a little and taste as you go.

Save some pasta water before draining. The starchy water can help thicken your sauce and make it cling to the pasta better.

For extra flavor, try adding a clove of minced garlic or a small onion when cooking the sauce. Remove before serving if you prefer a smooth texture.

To store leftovers, let the pasta and sauce cool completely. Put them in an airtight container and refrigerate for up to 3-4 days.

When reheating, add a splash of water to loosen the sauce. Warm gently on the stove or in short bursts in the microwave.

You can freeze the sauce on its own for up to 3 months. Thaw in the fridge overnight before using.