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Spaghetti With Marinara Sauce

Spaghetti With Marinara Sauce


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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 55.9g
  • 18%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 716 mg
  • 29%

Based on a 2,000 calorie diet


  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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Sarah Jo

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.

Zafo's Mom

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!


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?