Sun Dried Tomato Spaghetti Sauce
Elevate your pasta night with this rich and flavorful Sun-Dried Tomato Spaghetti Sauce, a perfect blend of robust Mediterranean flavors and comforting Italian classics. Made with oil-packed sun-dried tomatoes, aromatic garlic, and a hint of heat from red pepper flakes, this sauce is balanced by the sweetness of crushed tomatoes and a touch of sugar. Fresh parsley adds a burst of brightness, while dried oregano and basil bring irresistible depth. Easily customizable to your preferred consistency with a splash of vegetable stock, this sauce cooks to perfection in just 25 minutes, making it an ideal weeknight option. Serve it over al dente spaghetti and garnish with fresh parsley or Parmesan for a restaurant-quality dish that’s hearty, vibrant, and packed with nutritious ingredients. This recipe is your go-to for quick, homemade spaghetti sauce with gourmet flair!
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Recipe Information
Ingredients
- 1 cup sun-dried tomatoes (packed in oil)
- 2 tablespoons olive oil
- 4 units garlic cloves
- 1 medium yellow onion
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley
- 0.5 cup water or vegetable stock
Instructions
Chop the sun-dried tomatoes into small pieces and set them aside. Reserve the oil from the jar for later use.
Mince the garlic cloves and finely dice the yellow onion.
Heat 2 tablespoons of olive oil over medium heat in a large skillet or saucepan.
Add the chopped onion to the pan and sauté for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and cook for 1 minute, just until fragrant.
Add the chopped sun-dried tomatoes and cook for another 2 minutes, stirring frequently.
Pour in the crushed tomatoes and stir to combine.
Add the dried oregano, dried basil, red pepper flakes, sugar, salt, and black pepper. Mix well.
Pour in the water or vegetable stock to thin out the sauce slightly, depending on the desired consistency.
Lower the heat to a simmer and let the sauce cook for 15-20 minutes, stirring occasionally.
Once the sauce has thickened and the flavors have melded, taste and adjust seasoning if needed.
Remove the sauce from heat and stir in the chopped fresh parsley.
Serve hot over cooked spaghetti, or use as a base for other pasta dishes. Garnish with additional parsley or grated Parmesan if desired.
Nutrition Facts
Calories |
259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 32.8 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2004 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
