My Grandma’s Weeknight Spaghetti
Get ready for a comforting trip down memory lane with my Grandma's Weeknight Spaghetti recipe! This timeless recipe is a cherished family favorite, promising a bowlful of delicious nostalgia in every bite, complete with rich tomato + herby flavors that will warm your heart. Topped with a generous sprinkle of Parmesan cheese. Completely Vegetarian. Gluten-free + Vegan Option.
Servings: 4 servings
Calories: 123kcal
Ingredients
- 1 (16 oz.) package organic spaghetti or bucatini
SAUCE:
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 red onion, chopped
- 4 garlic cloves, minced
- 2 fresh thyme sprigs
- 1 medium bell pepper, chopped (You can use red or green)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- ½ teaspoon red pepper flakes
- 4 Tbsps tomato paste, organic
- 1 (28 oz.) can diced tomatoes, organic
- 2 Tbsps organic brown sugar
- 2 Tbsps white cooking wine, optional (You can sub with vegetable stock)
GARNISH:
- Freshly-grated parmesan cheese
- Chopped fresh parsley
Instructions
BOIL THE PASTA:
- Cook pasta according to packaging. NOTE: spaghetti or bucatini pasta doesn’t take a long time to cook, usually 10-12 minutes. NOTE: I always add 1 tablespoon of olive oil to the boiling water to prevent pasta from sticking together.
TO MAKE THE SPAGHETTI SAUCE:
- In a medium skillet over medium-high heat, add the olive oil and butter until heated and the butter has melted. Add the onions, minced garlic, and bell peppers, and sauté for 1 minute or so, until fragrant. Add the tomato paste, brown sugar, salt, black pepper, garlic powder, oregano, basil, smoked paprika, parsley, and red pepper flakes, stirring until combined.
- Reduce the heat to medium-low and add in the diced tomatoes and white cooking wine, and stock, stirring until combined. Let it slightly bubble for 1-2 minutes and then reduce heat to low and let it simmer a bit, about 4-5 minutes-----until the sauce becomes fragrant. NOTE: If you'd like it to be a bit more "saucy", add ¼ cup or so of vegetable stock.
- When the pasta is done, drain it and add it to the sauce, tossing until sauce fully coats + sticks to pasta. Serve immediately and garnish with fresh chopped parsley and/or parmesan, if desired.
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- OIL: You can also use coconut oil, avocado oil, or grapeseed oil, instead of olive oil.
- GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as kale, spinach, broccolini, collards, or asparagus.
- GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta.
Nutrition
Calories: 123kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 718mg | Potassium: 335mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1621IU | Vitamin C: 45mg | Calcium: 46mg | Iron: 2mg