15 Minute Tomato Paste Pasta Sauce

Bowl of spaghetti and tomato sauce garnished with fresh herbs.

4.67 from 18 votes

Out of jarred marinara sauce? You'll never need to buy it again when you have this easy recipe using canned tomato paste plus a few pantry ingredients. It's not only economical, it's incredibly delicious.

Prep Time3

Cook Time12

Total Time15

Course: Pasta

Cuisine: American, Italian

Special diet: gluten-free option, nut-free, soy-free, vegan

Servings:

Calories: 69kcal

Author: Amy Katz

Ingredients

1 Tablespoon extra virgin olive oil
2 cloves garlic minced
1 can tomato paste (6 ounces)
1½ cups water
1 teaspoon Italian seasoning (or substitute dried oregano or basil)
1 bay leaf
salt and pepper to taste
splash balsamic vinegar*
12-16 ounces cooked pasta for serving
fresh Italian parsley or basil torn or chopped, for serving (optional)

US Customary - Metric

Instructions

Heat the olive oil in a medium saucepan over medium heat.
1 Tablespoon extra virgin olive oil
Add the garlic and saute until fragrant, about 30 seconds.
2 cloves garlic
Stir in the tomato paste, water, Italian seasoning, and bay leaf.
1 can tomato paste, 1½ cups water, 1 teaspoon Italian seasoning, 1 bay leaf
Bring to a low boil, then lower the heat and simmer, stirring occasionally, for 10 minutes.
Remove the saucepan from the heat. Discard the bay leaf. Season the sauce with salt and pepper, to taste. Add in a splash of balsamic vinegar and stir to combine.
salt and pepper, splash balsamic vinegar*
Toss with cooked pasta. Garnish with fresh Italian parsley or basil, if desired.
12-16 ounces cooked pasta, fresh Italian parsley or basil

Notes

Nutrition facts are for the sauce only. They do not include the pasta.

*If balsamic vinegar is unavailable, leave it out or add a pinch of organic sugar if the sauce tastes sour. You can also substitute a splash of your favorite red wine.

For easy variations, try stirring in sliced olives, capers, and/or crushed red chili flakes during the last few minutes of cooking.

Any unused sauce can be covered and refrigerated for up to 4 days or frozen for up to 3 months. To freeze, leave a little room at the top of a glass container before adding the lid. When you're ready to use it, defrost the container in the refrigerator overnight or until thawed.

Nutrition