Simple Spaghetti With Creamy Marinara Sauce Recipes

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SPAGHETTI WITH MARINARA SAUCE



Spaghetti With Marinara Sauce image

Quick and easy! Leftover sauce can be easily frozen for a later meal.

Provided by ANGCHICK

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 14

1 pound spaghetti
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 tablespoon minced garlic
2 teaspoons white sugar
2 teaspoons dried parsley
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground black pepper
1 ½ tablespoons capers
1 pinch crushed red pepper flakes

Steps:

  • 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.

Nutrition Facts : Calories 272.6 calories, Carbohydrate 55.9 g, Fat 1.3 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 0.2 g, Sodium 716.5 mg, Sugar 6 g

QUICK AND EASY SPAGHETTI WITH MARINARA SAUCE



Quick and Easy Spaghetti with Marinara Sauce image

This speedy spaghetti has just five ingredients: pasta, tomatoes, garlic, olive oil and Parmesan.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 6

Kosher salt and freshly ground black pepper
1 pound spaghetti
One 32-ounce can whole peeled plum tomatoes
3 garlic cloves
1/4 cup extra-virgin olive oil
Grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions and then drain.
  • While the pasta is cooking, puree the tomatoes with their juice in a blender with the garlic cloves, 1 teaspoon salt, and a few grinds of pepper.
  • Heat the oil in a large heavy skillet over medium-high heat. Careful of it splashing, pour the tomato puree into the hot oil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Add the cooked pasta to the sauce and toss until coated. Season with salt and pepper. Serve with grated Parmesan.

SPAGHETTI MARINARA



Spaghetti Marinara image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 small onion, diced
1 teaspoon dried oregano
Kosher salt
1 28-ounce can whole peeled tomatoes, crushed by hand
1/2 cup chopped fresh basil
1 pound spaghetti
2 tablespoons unsalted butter, cut into cubes

Steps:

  • Combine the olive oil and garlic in a large skillet. Cook over medium heat until the garlic is golden around the edges, about 3 minutes. Add the onion, oregano and 1 teaspoon salt. Cook, stirring, until the onion is soft but not browned, about 10 minutes. Add the tomatoes and their juices and 1/2 cup water; continue cooking until the sauce is slightly reduced, about 20 minutes. Stir in the basil and season with salt. Keep warm over low heat.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
  • Add the pasta to the sauce along with the butter and 1/2 cup of the reserved cooking water. Increase the heat to medium and toss to coat, adding the remaining cooking water as needed to loosen the sauce. Transfer the pasta to bowls and drizzle with olive oil.

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