Pantry Pasta with Speedy Tomato Sauce
A quick and easy pasta dish using common pantry items, perfect for a last-minute weeknight meal.
Ingredients
- 300 g pasta — any shape like spaghetti, penne, or fusilli
- 2 tbsp olive oil
- 1 onion — small, finely diced
- 2 cloves garlic — minced
- 1 can (796 mL) crushed tomatoes
- ½ tsp dried oregano
- ¼ tsp red pepper flakes — optional, for a kick
- ½ tsp sugar — or to taste, balances acidity
- salt — to taste
- black pepper — freshly ground, to taste
- 60 mL pasta water — reserved from cooking
- 2 tbsp fresh parsley — chopped, for garnish (optional)
- Parmesan cheese — grated, for serving (optional)
Equipment
- Large pot
- Large saucepan or deep skillet
- Strainer
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package directions until al dente, about 8-12 minutes. Before draining, reserve about 1/2 cup (125 mL) of the pasta cooking water. Drain the pasta and set aside.
12 min timer - 2
While the pasta cooks, heat the olive oil in a large saucepan or deep skillet over medium heat. Add the diced onion and sauté for 3-5 minutes, until softened and translucent.
5 min timer - 3
Add the minced garlic, dried oregano, and red pepper flakes (if using) to the saucepan. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
1 min timer - 4
Pour in the crushed tomatoes. Stir in the sugar, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavours to meld.
15 min timer - 5
Uncover the sauce and add about 1/4 cup (60 mL) of the reserved pasta water. Stir well; this helps create a glossy sauce that clings to the pasta.
- 6
Add the drained pasta directly into the saucepan with the sauce. Toss gently to coat the pasta evenly. Cook together for 1-2 minutes, allowing the pasta to absorb some of the sauce.
2 min timer - 7
Taste and adjust seasonings as needed. If the sauce is too thick, add a little more pasta water, one tablespoon at a time, until desired consistency is reached.
- 8
Serve immediately, garnished with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired. Enjoy your quick and satisfying pantry pasta!
Notes
- The reserved pasta water is key for a silky sauce; don't skip this step!
- Feel free to add any leftover cooked vegetables or protein you have on hand to make it a more substantial meal.
- Read more: Speedy Canadian Weeknight Dinners: 30 Minutes or Less — /blog/speedy-canadian-weeknight-dinners-30-minutes-or-less
- Read more: Budget-Friendly Canadian Meals: Your Top 10 Staples — /blog/budget-friendly-canadian-meals-your-top-10-staples
Substitutions
- crushed tomatoes: diced tomatoes (blend briefly for a smoother sauce) or tomato purée
- onion: 1-2 tbsp dried minced onion (rehydrate in hot water briefly before adding) or 1/2 tsp onion powder
- fresh garlic: 1/2 tsp garlic powder
- dried oregano: dried basil, Italian seasoning, or dried marjoram
- sugar: a pinch of baking soda (to neutralize acidity) or a drizzle of maple syrup/honey
- fresh parsley: 1 tsp dried parsley (add with oregano) or omit
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Freezer
The sauce can be frozen separately for up to 3 months. Pasta is best cooked fresh.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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