Cooking with Dillon: Spaghetti with tomato sauce

If you’re like me, you get sick of campus food pretty quick. Even worse, you can end up spending hundreds of dollars a semester on food that’s never exactly what you expected it to be. That’s why I’ve nailed down a few simple, cheap recipes that I, and you, can make at home in just a few minutes. The last recipe in this series was cheap and easy fried rice, and this time, we’ll show you how to make spaghetti and tomato sauce.


Pasta and tomato sauce is a classic recipe for the colder months. It may be tempting to buy a jar of Prego and call it a day, but making your own sauce is quick and painless and will make you feel like a real chef. Plus, it’s cheap! 

I use a spice blend from Kroger called “italian seasoning” here — it’s easier than buying each spice individually. 


¾ pound of spaghetti

½ onion, chopped

5 cloves of garlic, chopped

2 cans of crushed tomatoes

¼ cup extra virgin olive oil

2 tablespoon balsamic vinegar

1 bay leaf

salt, pepper and italian seasoning to taste

Bring a salted pot of water to a boil. Meanwhile, sauté the onions and garlic in the olive oil in a large pan at medium high heat until softened. Add the pasta to the water once it is boiling. As the pasta cooks, add the crushed tomatoes, salt, pepper, seasoning, vinegar, and a bay leaf to the sautéed onion and garlic. Once the pasta is cooked — about 7 minutes — combine the pasta and sauce in the pan. Enjoy!