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One-Pot Spaghetti with Simple Tomato Sauce

A simple, affordable weeknight dinner where the spaghetti cooks directly in a tomato sauce for fewer dishes and plenty of flavor.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450 g dried spaghetti
  • 2 tbsp 30 ml olive oil
  • 1 medium yellow onion about 1 cup / 150 g, finely diced
  • 3 cloves garlic minced
  • 1 can 28 oz / 800 g crushed tomatoes
  • 2 cups 480 ml water, plus more as needed
  • 1 tsp 5 ml dried oregano
  • 1 tsp 5 ml dried basil
  • 1 tsp 5 ml salt, plus more to taste
  • 1/2 tsp 2.5 ml black pepper
  • 1/2 tsp 2.5 ml granulated sugar
  • 1/4 cup 25 g grated Parmesan cheese, optional

Equipment

  • 1 Large pot or deep skillet
  • 1 Wooden spoon
  • 1 Measuring cups and spoons

Method
 

  1. In a large pot or deep skillet, heat the olive oil over medium heat for about 30 seconds.
  2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Adjust the heat if the onion starts to brown too quickly.
  3. Add the minced garlic and stir for 30 seconds, until fragrant. Do not let the garlic burn.
  4. Pour in the crushed tomatoes and water. Add the oregano, dried basil, salt, pepper, and sugar, then stir well.
  5. Break the spaghetti strands in half so they fit comfortably in the pot, then add them to the sauce.
  6. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat to medium-low, partially cover, and simmer for 12–15 minutes, stirring every 2–3 minutes, until the spaghetti is al dente and the sauce has thickened.
  7. Taste and adjust the seasoning. If the sauce is too thick, add water 1/4 cup (60 ml) at a time. If it is too thin, simmer uncovered for another 2–3 minutes.
  8. Divide among bowls and top with grated Parmesan if using. Serve immediately.

Notes

Use a large pot or 12-inch deep skillet and stir frequently so the pasta cooks evenly. Keep the spaghetti submerged; add another 1/2 cup (120 ml) water if needed. Store leftovers refrigerated in an airtight container for up to 4 days and reheat with a splash of water.