Spaghetti Marinara
10m prep 10m cook 20m ready
A quick one-pot spaghetti marinara made with chicken broth, marinara sauce, and diced tomatoes. Ready in 20 minutes, topped with basil and Parmesan.
Ingredients
- 12 oz thin spaghetti
- 4 cup low-sodium chicken broth
- 1 cup low-sodium marinara sauce
- 1 petite diced tomatoes drained
- 2 tbsp olive oil
- 1 small onion finely chopped
- 2 clove garlic finely chopped
- 1/2 cup basil leaves torn
- Kosher salt
- pepper
- Grated Parmesan cheese for topping
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 390 mg
- Iron: 2.97 mg
- Magnesium: 75.5 mg
- Phosphorus: 416 mg
- Potassium: 804 mg
- Zinc: 2.6 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 12 oz thin spaghetti
- 4 cup low-sodium chicken broth
- 1 cup low-sodium marinara sauce
- 2 tbsp olive oil
- Kosher salt
- pepper
Prepare
- Drain 1 petite diced tomatoes
- 1 small onion, finely chopped
- 2 clove garlic, finely chopped
- 1/2 cup basil leaves, torn
- Grated Parmesan cheese, for topping
Let's Cook
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Step 1.
Place 12 ounces thin spaghetti in a large straight-sided skillet so it lies flat on the bottom. Add 4 cups low-sodium chicken broth, 1 cup low-sodium marinara sauce, 1 drained 14½-ounce can petite diced tomatoes, and 2 tablespoons olive oil. Bring to a boil over high heat.
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Step 2.
Add 1 small finely chopped onion and 2 finely chopped garlic cloves to the skillet (it's okay if the liquid hasn't started boiling yet). Stir frequently until the liquid comes to a boil, then reduce the heat to maintain a simmer. Cook, stirring often, until the pasta is tender, 6 to 10 minutes.
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Step 3.
Stir in ½ cup torn basil leaves and season with ¼ teaspoon each salt and pepper. Serve immediately, topped with grated Parmesan cheese.
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