Pantry Challenged: 3-INGREDIENT SPAGHETTI SAUCE

This couldn’t be easier to throw together and I’ve listed a whole lot of substitutions for these crazy time, when our cupboards are so limited. I always double the batch and freeze half for a future meal. Watch the video below and let me know in the comments what you think! :)

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3-INGREDIENT SPAGHETTI SAUCE

Serves 6

 

INGREDIENTS

1/4 cup olive oil (substitutions: butter, lard, canola/vegetable/or any neutral oil)

4-6 garlic cloves, minced (substitutions: onion, garlic or onion powder)

1 28-ounce can tomatoes (substitutions: tomato soup, tomato paste, tomato juice, fresh chopped tomatoes if you’re so lucky to have them!)

1 lb Pasta of your choice to pour sauce onto. My fave is spaghetti but any pasta will do.

Optional additions: oregano or any spices of your choosing, anchovies, red chili flakes, soy sauce, honey any veggies, chicken, beef, pork, tofu, parmesan or feta cheese or anything else you can think of that would make a yummy addition!

 

DIRECTIONS

In a large saucepan, over medium heat, add olive oil. Let heat for about 30 seconds and then add minced garlic. Cook for 1 minute.

Add can of tomatoes, breaking up with a spoon if needed. Bring to a low boil, then lower heat to a simmer for about 15 minutes.

Prepare pasta according to package directions.

Drain pasta and add to your sauce. Toss till combined and serve hot.

RecipesJessica Collinsspaghetti, sauce, family, dinner, lunch, 3-ingredient, recipe1 Comment