Ingredients:

  • 1 can (14.5 oz / 411 g) diced tomatoes
  • 2 tbsp (30 ml) olive oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped (about ½ cup / 75 g)
  • 1 tsp dried Italian seasoning
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • 1 tsp sugar (optional, to balance acidity)
  • 12 oz (340 g) dried pasta (spaghetti, penne, or any preferred pasta)
  • 1 can (15 oz / 425 g) canned beans, drained and rinsed (optional)
  • 1 cup (150 g) frozen mixed vegetables or fresh seasonal veggies, chopped (optional)
  • ½ cup (50 g) shredded cheese (cheddar, mozzarella, or Parmesan) (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a saucepan over medium heat. Add chopped onion and sauté until soft and translucent, about 3-4 minutes.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Pour in the canned diced tomatoes, then add Italian seasoning, salt, pepper, and sugar. Stir well to combine.
  5. Simmer the sauce on low heat for 10-15 minutes, stirring occasionally until it slightly thickens.
  6. Optional: Stir in the canned beans and/or frozen vegetables during the last 5 minutes of simmering to heat them through.
  7. Combine the cooked pasta with the sauce in a large bowl or pot. Mix well to coat evenly.
  8. Serve immediately with shredded cheese on top if desired.