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How to reduce the acidic taste in spaghetti sauce

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6 servings
Author Stephanie Chavez


  • 1 pound dry spaghetti
  • 3 small cebollitas, minced
  • 3 garlic cloves, minced
  • 24 ounce jar spaghetti sauce
  • 1 teaspoon garlic salt
  • 1 cup pasta water


  1. Cook the pasta according to the package instructions. Save one cup of the pasta water before straining it.
  2. In a large pot, sauté the onions and garlic on medium heat until they become soft and start to caramelize. This should take about one and a half to two minutes.
  3. Add the spaghetti sauce. Scrape the bottom of the pot while mixing the sauce with the onions and garlic to loosen any pieces that are stuck on the pot. Add the reserved one cup of pasta water and the garlic salt.Stir together until the base feels smooth and there aren’t any pieces of onion or garlic stuck to the bottom of the pot. Simmer covered on low heat for 15 minutes.
  4. Fold the pasta into the sauce. Turn off the heat and let it rest covered for another 10 minutes before serving.