Photo of Spaghetti with Homemade Tomato Sauce by WW

Spaghetti with Homemade Tomato Sauce

Total Time
25 min
10 min
15 min
There's nothing quite like having a batch of delicious, homemade red tomato sauce on hand for whenever you may need it. You can make a double or triple batch of this sauce and freeze it in small containers, which will keep for months. It’s perfect for defrosting when you want to make pizza, baked ziti, spaghetti and meatballs, or any other Italian recipe. The sauce takes less than a half hour to make and features all the red sauce ingredient classics, from crushed tomatoes and tomato paste to grated onions and garlic, good-quality olive oil, dried oregano, and a touch of salt.


Uncooked chickpea pasta

8¾ oz, or lentil pasta, spaghetti-variety

Olive oil

1 Tbsp


cup(s), chopped, grated


2 clove(s), grated

Dried oregano

½ tsp

Table salt

½ tsp

Tomato paste

1 Tbsp

Canned crushed tomatoes

28 oz, or whole tomatoes


  1. Cook pasta according to package directions; drain.
  2. Meanwhile, heat oil in a large saucepan over medium heat. When oil shimmers, add onion; cook, stirring frequently, until onion is translucent, 2 to 3 minutes. Add garlic, oregano and salt; cook 1 minute. Add tomato paste; cook, stirring, 1 minute more.
  3. Add canned tomatoes (if whole, use your hands to crush them); bring to a boil. Reduce heat to low; simmer until sauce thickens, 5 to 10 minutes.
  4. Serving size: about 1 cup pasta and 3/4 cup sauce