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

1. Fill pot with enough water to boil noodles in. Salt the water, put a lid on, and bring to a boil

2. Cook noodles according to directions on the package

3. 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

4. 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

5. Add sauce to the pot of noodles and stir

6. Turn the heat back on medium-high and cook covered for approx. 5-10 minutes, or until the sauce is warm. Stir occasionally.

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Last-Minute Spaghetti

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