Spaghetti With Tomato Herb Sauce

    Spaghetti With Tomato Herb Sauce

    (118)
    1save
    1hour10min


    92 people made this

    This is a great basic pasta sauce with lots of herbs and spices. You can also freeze it so you will always have a meal on hand.

    Ingredients
    Serves: 8 

    • 500g spaghetti
    • 1 (800g) tin crushed tomatoes
    • 1 (410g) tin diced tomatoes
    • 1 (410g) tin tomato puree
    • 1 tablespoon minced garlic
    • 2 teaspoons white sugar
    • 2 teaspoons dried parsley
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon ground black pepper
    • 1 1/2 tablespoons capers
    • 1 pinch chilli flakes

    Directions
    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. In a large saucepan combine crushed tomatoes, diced tomatoes, tomato puree, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil and ground black pepper. Add capers and crushed chilli flakes if desired. Cover. Bring to a boil.
    2. Lower heat and simmer for 45 to 60 minutes.
    3. As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.
    4. Toss spaghetti with cooked sauce. Serve warm.
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    Reviews and Ratings
    Global Ratings:
    (118)

    Reviews in English (118)

    by
    54

    I made this pretty close to the recipe only I used fresh garlic and onions and after tasting it, I quadrupled the oregano and basil. I did not add the whole amount of salt called for, just a pinch. The capers added an interesting flavor, something I was skeptical about, honestly. I can't say that we liked it or didn't. IMO, it just made it saltier. This is a decent sauce but it really does need more spices. I think this is a sauce that tastes better the longer it sits so next time, I'll make it a day ahead of time.  -  10 Oct 2011  (Review from Allrecipes USA and Canada)

    by
    52

    Instead of using crushed tomatoes, I always subtitute an extra can of diced and a can of stewed. Omit the capers and add a chopped onion. I also use 1 tablespoon of fresh basil instead of dried, when possible. Dump the ingredients in the slow cooker in the morning, and by the afternoon/evening, my kitchen smells so good. Before serving, I put the tomato chunks in a food processor or blender to smooth it out and even out the taste and acidity. The leftover sauce freezes/reheats quite well. My 1 year old gobbles this stuff up!  -  15 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    37

    I was disappointed with this recipe. It was too watery for my liking. Lacked flavor. I will not make this again. I am still searching for a good spaghetti sauce. One that is thicker in texture. Any suggestions?  -  20 Aug 2006  (Review from Allrecipes USA and Canada)

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