When the workday has drained your battery and the thought of complex cooking feels impossible, this 5 ingredient spaghetti is here to save the day. By using canned tomatoes and frozen peas as a base, we create a bright, savory sauce that clings to every strand of pasta. It’s the perfect “emergency” weeknight meal that feels like a deliberate, healthy choice rather than a compromise.
Why You’ll Love It
The Minimalist’s Dream – We’ve stripped away the fluff. This easy spaghetti recipe relies on high-impact pantry staples like garlic powder and oregano to deliver big flavor with zero chopping required.
Budget Hero – This entire meal costs less than a fancy cup of coffee but provides a balanced mix of carbs and fiber to keep you satisfied through a late-night work session.
The “Green” Boost – Adding peas isn’t just a Five Pantry shortcut—it’s a texture game-changer. They add a sweet, popping crunch to every bite and a necessary boost of plant-based protein and fiber.
One Pan, Infinite Comfort – By tossing the pasta directly into the sauce pan at the end, you ensure every noodle is perfectly infused with the tomato juices, creating a cohesive, “slow-simmered” taste in just minutes.
What You’ll Need To Make This 5 ingredient Spaghetti
- Spaghetti
- Canned Diced Tomatoes
- Frozen or Canned Peas
- Olive Oil
- Garlic Powder
- Salt & Black Pepper
- Oregano
Recipe Tips
- The “Starch” Secret: Before draining your pasta, save about 2 tablespoons of the salty pasta water. Stir it into the pan with the tomatoes to help the sauce stick to the noodles even better.
- Texture Hack: If you prefer a smoother sauce, you can lightly mash the diced tomatoes with the back of your spoon while they simmer in the pan.
- The High-Protein Swap: If you have a can of chickpeas or white beans in the pantry, toss those in with the peas for an extra protein punch.
- Garnish Power: If you have a stray shaker of parmesan cheese or some red pepper flakes, a quick sprinkle over the top will make this feel like a 5-star bistro dish.
Ingredients
Method
- Fill a medium pot with water and add a pinch of salt. Turn the heat to high and wait for it to boil.
- Add the spaghetti to the boiling water. Cook for 8–10 minutes until soft. Drain and set aside.
- Put a pan on medium heat and add the olive oil. Pour in the diced tomatoes. Cook for 3–4 minutes, stirring occasionally.
- Add the peas to the pan. Stir and cook for 2–3 minutes until heated through.
- Add the drained spaghetti to the pan. Sprinkle in salt, black pepper, garlic powder, and oregano if using. Stir everything so the pasta is coated with the sauce.
- Turn off the heat and serve warm.
