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Quick and easy! Leftover sauce can be easily frozen for a later meal.
Ingredients
- 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 (Optional)
Directions
Step 1
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.
Step 2
Lower heat and simmer, with cover, for 45 to 60 minutes.
Step 3
As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.
Step 4
Toss spaghetti with cooked sauce. Serve warm.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 273 | |
| % Daily Value * | |
| Total Fat1g | 2% |
| Saturated Fat0g | 1% |
| Sodium717mg | 31% |
| Total Carbohydrate56g | 20% |
| Dietary Fiber5g | 18% |
| Total Sugars6g | |
| Protein10g | |
| Vitamin C19mg | 97% |
| Calcium59mg | 5% |
| Iron4mg | 23% |
| Potassium606mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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