Garlic Spaghetti II

This is a light and garlicky spaghetti sauce. This is delicious and easy to prepare! A variation on the original garlic spaghetti. I like to serve it with a glass of red wine. My husband’s favorite! Serve with a heated sourdough baguette and dip in 6 tablespoons olive oil and 2 tablespoons balsamic vinegar if desired.

Original recipe makes 8 servings


1 pound spaghetti
4 tablespoons olive oil
4 cloves garlic, minced
2 (8 ounce) cans tomato sauce
1/2 teaspoon dried oregano
1 pinch salt

  • PREP

    15 mins

  • COOK

    30 mins


    45 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet over medium heat, saute garlic in olive oil until golden.
  2. Add tomato sauce, oregano and salt; stir until combined and cover. Lower heat and simmer for 30 minutes. Pour sauce over pasta and toss to coat; serve.


Calories: 276 kcal
Carbohydrates: 43.8 g
Cholesterol: 0 mg
Fat: 7.8 g
Fiber: 3.3 g
Protein: 7.6 g
Sodium: 295 mg