Last-Minute Spaghetti
Everyone has those pantry staples that they always keep a little extra of. Keep your eyes peeled for my personal list. For now, suffice it to say that all of the ingredients for this recipe are staples in my house. This spaghetti is a 30 minute meal that uses only one pan and things you probably have around the kitchen already, so it's a great one to have in your arsenal!
Last-Minute Spaghetti
Serves: 8 | Total Time: 30 minutes
#quickandeasy #dinner #lunch #vegetarian #onepan #italian #pasta #30minutemeals
Ingredients:
1 28 oz can whole peeled tomatoes
1 T balsamic vinegar
1/2 T olive oil
1 clove garlic
2 T dried basil
1 T dried oregano
2-3 oz Parmesan Cheese
Sea Salt to taste
Pepper to taste
16 oz whole wheat spaghetti (or thin spaghetti)
Water
Fill pot with enough water to boil noodles in. Salt the water, put a lid on, and bring to a boil
Cook noodles according to directions on the package
While noodles are cooking, pour tomatoes, vinegar, olive oil, basil, oregano, sea salt, pepper, garlic, and Parmesan cheese to the blender. Pulse, and then blend until smooth
Once the noodles have finished cooking, drain most of the water (leaving a little of the starch water helps the sauce adhere to the noodles
Add sauce to the pot of noodles and stir
Turn the heat back on medium-high and cook covered for approx. 5-10 minutes, or until the sauce is warm. Stir occasionally.