Classic Spaghetti with Marinara

Spaghetti with marinara is about as simple as dinner gets, and a homemade sauce makes it much better. This one simmers crushed tomatoes with onion, garlic and dried herbs for 20 minutes while the pasta cooks.

A can of crushed tomatoes and a pound of spaghetti feed six for very little. The sauce uses pantry staples, and a double batch freezes well for a future night.

It’s a meatless dinner as written, and easy to turn into a meat sauce. Find more like it in our budget dinners under $10.

Ingredients and Swaps

• Crushed tomatoes: One 28-ounce can. Whole canned tomatoes, crushed by hand, work too.
• Onion and garlic: The base of the sauce.
• Herbs: Dried oregano and basil. Stir in fresh basil at the end if you have it.
• Sugar: A teaspoon softens the acidity of canned tomatoes. Leave it out if your tomatoes are sweet.
• Pasta: Spaghetti, or any shape.

Tips for a Better Marinara

• Cook the onion until soft. Five minutes brings out its sweetness.
• Don’t brown the garlic. One minute is enough.
• Simmer uncovered. Twenty minutes thickens the sauce and deepens the flavor.
• Salt the pasta water. It seasons the spaghetti itself.
• Finish the pasta in the sauce. Toss the drained spaghetti in the sauce over low heat for a minute with a splash of pasta water so the sauce clings.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $3.72 from Walmart, $3.86 from ALDI · Per Serving – $0.62 to $0.64

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Classic Spaghetti with Marinara

Tender spaghetti tossed in a simple homemade marinara made from canned tomatoes, garlic, olive oil, and herbs. Classic, comforting, and easy on the budget.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1 pound spaghetti
• 3 tablespoons olive oil
• 1 small onion finely diced
• 4 cloves garlic minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sugar
• ¼ teaspoon red pepper flakes optional
• Salt and black pepper to taste
• Grated Parmesan and fresh basil for serving

Method

 

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, until softened.
2. Add the garlic and red pepper flakes and cook for 1 minute.
3. Stir in the crushed tomatoes, oregano, basil, sugar, and ½ teaspoon salt. Bring to a simmer.
4. Reduce the heat to low and simmer for 20–25 minutes, stirring occasionally, until slightly thickened. Taste and adjust the seasoning.
5. Meanwhile, cook the spaghetti in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
6. Toss the spaghetti with the sauce, adding pasta water if needed. Serve topped with Parmesan and fresh basil.

Notes

• Add browned ground beef or turkey to make a meat sauce.
• Stir in a spoonful of butter at the end for a richer sauce.
• Blend the sauce for a smoother texture.
• The sauce freezes perfectly; make a double batch.

Variations

• Meat sauce: Brown 1 pound of ground beef or turkey before the onion.
• Vegetables: See Spaghetti with Veggie Tomato Sauce.
• Richer: Stir in a tablespoon of butter at the end.
• Smooth: Blend the sauce for kids who don’t like chunks.

Serve with a Classic Caesar Salad and garlic bread.

Storage and Freezing

• Refrigerate pasta and sauce, together or separately, for up to 4 days.
• Reheat on the stove with a splash of water.
• Freeze the marinara for up to 3 months.

Marinara Questions

Can I use this sauce for other dishes?

Yes. Use it on pizza, in baked ziti or lasagna, or for dipping.

How do I make it less acidic?

Add a pinch more sugar, a tablespoon of butter or a grated carrot cooked with the onion.