Tested till perfect Spaghetti with Chunky Tomato Sauce

Spaghetti with Chunky Tomato Sauce

Who needs canned tomato sauce? Ready in mere minutes, a dash of balsamic vinegar makes this budget-friendly spaghetti dish stand out from the rest.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2008

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspextra virgin olive oil
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1 1carrotcarrots, diced
  • 1 1rib celery, diced
  • 1 Half 1Halfsweet green peppersweet green peppers, diced
  • 1 tsp 1tspdried Italian herb seasoning
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsphot pepper flakes
  • 2 tbsp 2tbsptomato paste
  • 1 can 1can(28 oz/796 mL) diced tomatoes
  • 1 tbsp 1tbspbalsamic vinegar
  • 1/4 cup 1/4cupgrated Parmesan cheese, (approx)
  • 2 tbsp 2tbspminced fresh parsley
  • 1 lb 1lbspaghetti
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In large saucepan, heat oil over medium-high heat. Saute onion, garlic, carrot, celery, green pepper, Italian seaSpaghetti Squash with Roasted Tomatoessoning, salt and hot pepper flakes until softened, about 5 minutes. Stir in tomato paste; cook for 1 minute.

Add tomatoes and vinegar; bring to boil. Reduce heat and simmer until vegetables are tender, about 25 minutes. Stir in Parmesan cheese and parsley.

Meanwhile, in large saucepan of boiling salted water, cook spaghetti until tender but firm, about 8 minutes; drain well and divide among pasta bowls. Pour sauce over top; sprinkle with more Parmesan cheese, if desired.

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Nutritional Information Per serving: about

cal 549 pro 19g total fat 8g sat. fat 2g
carb 101g fibre 8g chol 5mg sodium 969mg

% RDI:

calcium 17 iron 50 vit A 39 vit C 73
folate 116
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