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Spaghetti with Marinara Sauce
Spaghetti with Marinara Sauce
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Prep Time:
20 minutes
Total Time:
50 minutes
Savor a comforting one-pot spaghetti in rich Marinara sauce - a sure crowd pleaser!
Ingredients:
  • 1 medium onion
  • 2 cloves garlic or 1/4 teaspoon garlic powder
  • 1 small green bell pepper
  • 1 tablespoon olive or vegetable oil
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon fennel seed, if desired
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt (for cooking spaghetti), if desired
  • 8 oz uncooked spaghetti
Instructions:
  • Peel and finely chop 1/2 cup of onion. Finely chop the garlic. Remove seeds and membrane from half a bell pepper, and chop 1/4 cup. Store any extra bell pepper wrapped in plastic in the fridge.
  • Heat oil in a 2-quart saucepan over medium heat for 1 to 2 minutes. Add onion, garlic, and bell pepper and cook for 2 minutes, stirring occasionally.
  • Combine the tomatoes with their liquid, tomato sauce, basil, oregano, 1/4 teaspoon salt, fennel seed, and pepper in a pot. Bring to a boil over high heat, then reduce heat to a gentle simmer without spattering.
  • Cover with a lid and cook for 35 minutes, stirring every 10 minutes to keep the mixture gently bubbling and prevent sticking. Adjust heat if necessary.
  • Once the sauce has simmered for 20 minutes, bring a 4-quart Dutch oven filled halfway with water to a boil. Optionally add 1/2 teaspoon of salt. Cover the pot with the lid and heat on high until the water is rapidly boiling. Add the spaghetti and return to a boil. Cook uncovered for 8 to 10 minutes, stirring occasionally, until pasta is tender but still firm.
  • Place a strainer or colander in the sink and drain the spaghetti. Serve with the tomato sauce.

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