Recipes Main Dishes Pasta Spaghetti Spaghetti With Marinara Sauce 4.5 (131) 106 Reviews 10 Photos Quick and easy! Leftover sauce can be easily frozen for a later meal. Submitted by ANGCHICK Updated on June 18, 2020 Save Rate Print Share Trending Videos Close this video player 10 10 10 10 10 Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 1 pound spaghetti 1 (28 ounce) can crushed tomatoes 1 (14.5 ounce) can diced tomatoes 1 (15 ounce) can tomato sauce 1 tablespoon minced garlic 2 teaspoons white sugar 2 teaspoons dried parsley 1 teaspoon garlic powder ½ teaspoon salt ¼ teaspoon dried oregano ¼ teaspoon dried basil ¼ teaspoon ground black pepper 1 ½ tablespoons capers 1 pinch crushed red pepper flakes (Optional) Directions In a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Add capers and crushed red pepper if desired. Cover. Bring to a boil. Lower heat and simmer, with cover, for 45 to 60 minutes. As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente. Toss spaghetti with cooked sauce. Serve warm. I Made It Print Nutrition Facts (per serving) 273 Calories 1g Fat 56g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 273 % Daily Value * Total Fat 1g 2% Saturated Fat 0g 1% Sodium 717mg 31% Total Carbohydrate 56g 20% Dietary Fiber 5g 18% Total Sugars 6g Protein 10g 21% Vitamin C 19mg 22% Calcium 59mg 5% Iron 4mg 23% Potassium 606mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved