Spaghetti With Marinara Sauce Recipe -
Spaghetti With Marinara Sauce Recipe

Spaghetti With Marinara Sauce

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"Quick and easy! Leftover sauce can be easily frozen for a later meal."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  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.
  2. Lower heat and simmer, with cover, 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 More Reviews

Most Helpful Positive Review
Oct 10, 2011

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.

Most Helpful Critical Review
Aug 20, 2006

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?

Jan 19, 2007

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!

Oct 20, 2010

Had a family reunion & needed a tasty sauce to keep my Italian sausage in during serving. Followed the recipe pretty much. No capers. Sauteed an onion & added 3 bay leaves. Guests asked for the name of the caterer that catered the party. That burst my buttons!! Half of the food was catered & I prepared the rest. This ones's a keeper. Thanks Angchick P.S. Forgot to mention that I also put some pork neck bones in the oven 350 degrees for one hour & then added them to the sauce while it simmered. This does make a big difference. I do this with all my tomato sauces.

Feb 23, 2012

I've had better sauces on this site - not enough garlic, oregano, basil, or sugar. I upped the spices signifigantly and added a can of tomatoe paste to thicken it a bit. I love the addition of the capers, but it wasn't enough to but this recipe over the top as written.

Jan 18, 2006

I made this last night for my family (along with a meatball recipe I found on this site). Excellent recipe! This is so fast and so easy to make. I'm going to play with it a little next time and add some mushrooms and olives. Thank you for sharing!

May 13, 2005

This is absolutely without a doubt the best marinara I have ever had except at a restaurant here in Memphis. The red pepper gives it a nice kick (the Italians have a name for marinara like this and it has the word devil in it lol) I don't like chunks, so I use a food processor etc to liquify the tomatoes. Try it, you will love it and it is super low low fat and yummy!

Sep 12, 2008

This was very good. I simmered mine in the crock pot for 4 hours on low. The only thing I didn't add was the capers. My family really enjoyed this.


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  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 55.9 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.3 g
  • 2%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 716 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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