Spaghetti with tomato sauce
Spaghetti with Greek-style tomato sauce
On days when I don’t feel like spending much time in the kitchen, I turn to this spaghetti with tomato sauce recipe that I learned from a relative in Greece. It’s one of those simple versions, with readily available ingredients, but it really tastes good. I’ve been making it for a few years now, especially when I want something hassle-free, but still want to enjoy a meal quietly with family or friends at the table.
Quick Info
Total Time: about 35 minutes
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 4
Difficulty: easy
Recipe Type: main, casual lunch or dinner
Ingredients
400 g spaghetti (I use Barilla no. 5, but any type of spaghetti works)
2 medium onions
3 cloves of garlic
2 tablespoons olive oil
200 g canned chopped tomatoes
2 bay leaves
1/2 teaspoon dried thyme
1 tablespoon tomato paste
1 cup of water
salt
black pepper
a few sprigs of oregano (for serving)
a few drops of olive oil (for serving)
optional: basil or parsley for garnish
optional: grated parmesan
Instructions
1. Peel and finely chop the onion. Crush or halve the garlic cloves, then slice them coarsely. Put 2 tablespoons of olive oil in a large pot and add the onion and garlic.
2. Sauté over medium heat until the onion becomes translucent. It should not color, just soften.
3. Add the chopped tomatoes, bay leaves, thyme, tomato paste, and a cup of water. Stir and let it simmer over medium to low heat, uncovered.
4. Cook the sauce until it reduces well and thickens, about 20-25 minutes. At the end, add salt and pepper to taste. If you like, you can remove the bay leaves.
5. Meanwhile, bring a large pot of water with a little salt to a boil. When it’s boiling, add the pasta and cook according to the package instructions, usually about 10 minutes, for an al dente result.
6. Drain the pasta, rinse it quickly under cold water, and let it drain.
7. Place the pasta in a dish, pour the tomato sauce over it, and gently mix.
8. When serving, sprinkle a few fresh or dried oregano sprigs on top, drizzle with a few drops of olive oil, and if you like, a little grated parmesan. For a fresher look, you can add chopped basil or parsley.
Why I Make This Recipe Often
I love it because it’s quick, the ingredients are always on hand, and I don’t need anything complicated. It works for a family meal, but also when friends drop by unexpectedly. It’s easy to adapt if I don’t have everything listed in the ingredients.
Tips and Variations
Tips
- If you want the sauce to be more flavorful, let it reduce until it’s as thick as you like.
- The onion can be sautéed longer if you prefer a sweeter flavor.
- Don’t rush the pasta – remove them when they are firm to the bite, not soft.
Substitutions
- Instead of canned tomatoes, you can use ripe fresh tomatoes, but they need to be peeled and chopped.
- Parmesan can be omitted if you don’t want cheese or you can try kefalotyri if you can find it.
Variations
- You can add a bit of chili pepper at the beginning, along with the onion, if you want some heat.
- For a more Greek touch, sometimes I sprinkle feta on top at the end.
Serving Ideas
- It pairs well with a simple salad of tomatoes and cucumbers or with a slice of fresh bread.
- It can also be served as a main dish for lunch or dinner, without other sides.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes, you can use any shape of pasta you have on hand, but the original recipe is with spaghetti.
2. Can I make the sauce in advance?
Yes, the sauce can be made ahead, it keeps well in the fridge for a day or two.
3. Can the garlic be omitted?
Yes, but the taste will be quite different; if you don’t like garlic, you can reduce the amount.
4. What can I use instead of tomato paste?
If you don’t have tomato paste, you can use a bit of concentrated tomato juice or even a little tomato sauce, but the sauce will be thinner.
5. Is it necessary to rinse the pasta under water after boiling?
It’s not mandatory, but this way they won’t stick together. If you prefer them to remain a bit stickier, you can skip this step.
Nutritional Values
Estimated for one serving (without parmesan):
Calories: 420 kcal
Protein: 12-13 g
Carbohydrates: 80 g
Fats: 7-8 g
Fiber: 4 g
Values may vary depending on the brand of pasta and how much oil you use. If you add parmesan or other toppings, calories will increase.
Storage and Reheating
Spaghetti with tomato sauce can be stored in the fridge, in a closed container, for 1-2 days. The sauce separately lasts even better. When reheating, you can add a tablespoon of water to prevent the pasta from drying out. I do not recommend long-term storage – it’s a recipe that tastes best fresh.
Ingredients: 400 g spaghetti (I use Barilla no. 5) 2 medium onions 3 cloves of garlic olive oil thyme 2 bay leaves 200 g canned chopped tomatoes oregano tomato paste salt black pepper
