Spaghetti with tomato sauce
The dish everyone can cook and everyone eats — with garlic, basil and a pinch of sugar.
- Time
- 25 min
- Effort:
- easy
- Origin
- Everyday cooking
- Season
- all year
- vegan
- vegetarian
- quick
- budget
- kid-friendly
- everyday
Ingredients for 4 portions
500 gspaghetti
2 tin(s)chopped tomatoes (tin)
1onions
3 clove(s)garlic
1 tbsptomato purée
½ bunchbasil
4 tbspolive oil
1 tspdried oregano
1 tspsugar
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 590 kcal |
|---|---|
| Protein | 18.6 g |
| Fat | 12.7 g |
| Carbohydrates | 95.7 g |
| of which sugar | 12.2 g |
| Fibre | 7.5 g |
| Salt | 0.1 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Finely chop the onion and garlic, sweat gently in olive oil, roast the tomato purée briefly.
- 2
Add the tomatoes, oregano, sugar, salt and pepper, simmer for 15 minutes.
- 3
Cook the spaghetti al dente, toss with the sauce and a little pasta water, tear the basil over.