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Home » Low FODMAP Recipes

Low FODMAP Pasta Sauce

Published: Jan 1, 2017 · Updated: Jul 8, 2021 by Em Schwartz, MS, RDN

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Low FODMAP Pasta Sauce
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A fantastic 5-ingredient Low FODMAP pasta sauce recipe - no onion or garlic needed! Serve over low FODMAP pasta or spaghetti squash for an easy meal.

Plate with low FODMAP pasta sauce over gluten free penne

At the request of my low FODMAP-ing sister, today I'm sharing a super easy (and delicious!) recipe for low FODMAP pasta sauce. It only calls for a handful of ingredients and is delicious over low FODMAP pasta or spaghetti squash.

Shopping list

To make this homemade pasta sauce, add these ingredients to your shopping list:

  • Whole peeled tomatoes - 1 (28-ounce) can
  • Garlic-infused oil - ¼ cup
  • Dried basil - 1 teaspoon
  • Dried oregano - ½ teaspoon
  • Optional: Red pepper flakes - ⅛ teaspoon

Low FODMAP notes

In this section, I share information for ingredients that are either frequently asked about or have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and, if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.

Canned tomatoes have a low FODMAP serving of ½ cup or 100 grams. Larger servings contain higher amounts of fructose in excess of glucose.

Garlic-infused oil is a popular way to add low FODMAP garlic flavor on the low FODMAP diet. My current favorite is Colavita Roasted Garlic Olive Oil (technically a garlic-flavored oil) that Monash University has confirmed to be low FODMAP. Learn more about why garlic-infused oil is okay in my Low FODMAP Garlic and Onion Substitutes post.

Looking down at a plate of pasta topped with homemade tomato sauce.

Low FODMAP pasta options

What’s pasta sauce without the pasta? 🙂 Here are some low FODMAP pasta and non-pasta options to consider serving under your pasta sauce:

Wheat pasta: Yes, you read that correctly! According to Monash University (the creators of the low FODMAP diet), wheat pasta can be included on the low FODMAP diet in small amounts. The low FODMAP serving for wheat pasta is a ½ cup (cooked) or 74 grams. Avoid this option if you have celiac disease or another medical condition requiring a wheat-free or gluten-free diet.

Gluten-free pasta is considered low FODMAP in servings of 1 cup (cooked) or 145 grams. Not all gluten-free pasta products are created equal. To help keep things low FODMAP, select pasta products made with rice, corn, or quinoa.

Brown rice pasta is a type of gluten-free pasta. Gluten-free pasta has a recommended low FODMAP serving size of 1 cup (cooked) or 145 grams. Brown rice pasta is also a source of low FODMAP whole grains. Some brands I enjoy include Tinkyada, Jovial, and Trader Joe's.

Chickpea pasta has been lab-tested for FODMAPs by Monash University. A low FODMAP serving is 1 cup (cooked) or 100 grams. Chickpea pasta tends to have more protein and fiber compared to other low FODMAP pasta options.

... and for a non-traditional "pasta" option:

Spaghetti squash: A low FODMAP serving is ½ cup or 75 grams.

Make it a meal

We’ve talked about the sauce and the pasta. Now, let’s cover what else we can add to make it a meal:

  • Boost protein by adding cooked ground turkey (or beef), grilled chicken slices, or canned lentils (½ cup is low FODMAP) into the sauce.
  • Add a side of FODMAP-friendly veggies. Some ideas include crunchy carrots, steamed green beans (15 beans are low FODMAP), or a lettuce salad with low FODMAP lemon vinaigrette.
  • Enjoy a low FODMAP serving of fruit like an orange, strawberries, or grapes.
A plate of pasta topped with tomato sauce. Black text below it reads "Low FODMAP Pasta Sauce."

Store-bought options

Disclaimer: Please double check ingredients before purchasing. Many of these brands have multiple products and not all of them may be low FODMAP. Ingredients can also change and may vary based on location.

Making homemade pasta sauce is pretty easy, but it is nice to have ready-made options on hand for quicker use. Here are some low FODMAP pasta sauce options that I’ve tried:

  • FODMAPPED for you! Slow Roasted Vegetables Tomato Pasta Sauce (certified)
  • FODMAPPED for you! Red Wine & Italian Herbs Tomato Pasta Sauce (certified)
  • FODY Foods Low FODMAP Marinara Sauce (certified)
  • FODY Foods Low FODMAP Tomato and Basil Sauce (certified)
  • FODY Foods Low FODMAP Arrabbiata Sauce (certified)
  • FODY Foods Low FODMAP Vegan Bolognese Sauce (certified)
  • Prego Sensitive Recipe Traditional Italian Sauce (certified)
  • Rao’s Homemade Sensitive Formula Marinara Sauce

Similar recipes

  • Low FODMAP Spaghetti and Zoodles
  • Low FODMAP Roasted Red Pepper Pasta
  • Low FODMAP Spicy Lemon Pasta with Shrimp
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Recipe

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A plate of gluten-free pasta topped with tomato sauce.

Low FODMAP Pasta Sauce


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 9 reviews

  • Author: Em Schwartz, MS, RDN
  • Total Time: 20 minutes
  • Yield: 8 1x
  • Diet: Low Lactose
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Description

A fantastic Low FODMAP pasta sauce recipe - no onion or garlic needed! Serve over low FODMAP pasta or zucchini noodles for an easy meal!


Ingredients

Scale
  • 1 (28-ounce) can whole peeled tomatoes
  • ¼ cup garlic-infused olive oil
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ⅛ teaspoon red pepper flakes, optional
  • Salt and pepper

Instructions

  1. Place tomatoes, olive oil, basil, oregano, and optional red pepper flakes in a blender. Pulse until your desired sauce consistency is achieved.
  2. Pour sauce into a large saucepan and heat over medium-high heat. Bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes. Season with salt and pepper. Add more basil, oregano, or red pepper flakes, if desired. 
  3. Serve warm over your favorite low FODMAP pasta. 

Notes

Whole Peeled Tomatoes: A low FODMAP serving is a ½ cup or 92 grams. This pasta sauce makes about 8 servings, which works out to be ~99 grams of canned tomatoes. Although this is a slightly larger amount than recommended for a green serve, it may be tolerated. If you'd like to be safe, divide this sauce into 9 or 10 servings instead.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Condiment
  • Method: Stove
  • Cuisine: Italian

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A plate of pasta topped with tomato sauce. Black text above the plate reads "Low FODMAP Pasta Sauce."
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Comments

  1. Nancy Farrell says

    September 05, 2024 at 3:36 pm

    Such an easy and delicious sauce. I use Hing (asafoetida) as a garlic substitute. I cooked a double batch in my instant pot for 60 minutes and then froze single serving sizes.

    The sensitive stomach jarred sauces are too expensive and your recipe is great!

    Reply
  2. Valerie Way says

    April 22, 2024 at 12:20 pm

    Is roasted garlic olive oil also low fodmap. Ingredients say olive oil and garlic extract???

    Reply
    • Em Schwartz, MS, RDN says

      April 22, 2024 at 2:17 pm

      Hi Valerie, the short answer is maybe. From my understanding, garlic extract is an umbrella term and therefore may or may not contain FODMAPs depending on the specific product's formulation. The only way to know for sure is to use a certified low FODMAP product. Colavita's Roasted Garlic Olive Oil has been laboratory tested for FODMAPs by Monash University and is certified low FODMAP. Fody Foods also makes a certified low FODMAP garlic olive oil. If neither of those products are accessible to you, you could 1) saute large pieces of garlic cloves in the recommended amount of olive oil for a few minutes to "infuse the oil" then remove the garlic clove pieces BEFORE adding any other ingredient or 2) try a small amount of the roasted garlic olive oil when symptoms are well managed and see if you tolerate it. I have more information in my garlic and onion substitutes post. Hope that helps! -Emily

      Reply
  3. Dani says

    May 21, 2023 at 11:03 am

    Can you simmer whole cloves of garlic in the sauce and then remove them? Or is there too much water in the tomatoes = contamination of the sauce with the fructans?

    Reply
    • Em Schwartz, MS, RDN says

      May 21, 2023 at 2:03 pm

      Hi Dani, There would be too much water in the tomatoes allowing for FODMAPs to transfer. -Emily

      Reply
  4. Shaina Alissa Clingempeel says

    February 22, 2023 at 12:13 pm

    This looks great! Do you think I could use the regular olive oil I have on hand instead? Or I could add a tiny pinch of garlic if needed? I want to keep it low fodmap but wondered if I can do it with the ingredients I have; I have everything but infused oil. Thanks!

    Reply
    • Em Schwartz, MS, RDN says

      February 23, 2023 at 9:34 am

      Hi Shaina, To keep things low FODMAP, my suggestions would be to use regular olive oil (however, this wouldn't have any garlic flavor) or if you have garlic cloves, cut them in half, saute them in the olive oil on medium(ish) heat until fragrant, then REMOVE the garlic cloves before proceeding with the recipe. The second method is like a quick garlic-infused oil that adds a hint of garlic flavor without adding FODMAPs (as long as the cloves are removed before adding any other ingredient.) -Emily

      Reply
  5. Kennya says

    September 06, 2021 at 9:45 pm

    Simple and delicious. Thank you!

    Reply
  6. Lindy says

    January 22, 2021 at 8:27 pm

    I use two cans (14.5 oz) diced tomatoes, and used an immersion blender. Had to summer it longer so that it wasn't as watery, but it turned out great. You can also use italian seasoning (I used 1 Tblsp) and I added a splash of red wine vinegar to cut down on the tomato acidity. I like adding a pound of ground turkey, cooked, to the sauce to make it more filling. Play around with the recipe and find what works for you.

    Reply
  7. Kennya says

    December 01, 2020 at 8:54 pm

    Simple and delicious, thank you!

    Reply
  8. Maggie says

    May 10, 2020 at 1:31 pm

    Hi,
    Love your site. I have two questions: I am a fan of the Rao's Sensitive Marinara; what do you regard as a serving size?

    Also, the only gluten-free pasta I like (and I LOVE it) is made by Bionaturae. However, it does contain soy, though that is the last item on the list of ingredients (the others are rice flour, potato starch, and rice starch). Sigh....off the list, right? Or at least for the Elimination phase? Bummer.

    Reply
    • Em Schwartz, MS, RDN says

      May 10, 2020 at 8:03 pm

      Hi Maggie, Great questions! I generally suggest starting with the serving size listed on the jar for pasta sauce. I also agree with you about the Bionaturae pasta. Although it is the smallest ingredient, soy flour (50 grams) has tested high in GOS by FODMAP Friendly. A serving of pasta likely has less than this, but we don't know where the cutoff is. So, I would suggest choosing a different pasta until you know your tolerance to GOS. Best, -Em

      Reply
      • Brenda says

        April 16, 2023 at 12:21 pm

        I was thinking of using spaghetti squash for my noodle. What is your take on that? I I have IBS, diverticulotis and colitis. It has been challenging trying to find the balance.

      • Em Schwartz, MS, RDN says

        April 16, 2023 at 3:06 pm

        Hi Brenda, Spaghetti squash can be a low FODMAP option. The suggested serving size is listed under the "Low FODMAP pasta options" section in the blog post above the recipe.

  9. Gail @ Good Noms, Honey! says

    December 23, 2019 at 8:45 pm

    We had this tonight with some brown rice noodles - so easy and yummy!

    Reply
    • Em Schwartz, MS, RDN says

      January 07, 2020 at 11:26 am

      Nice! Thanks for sharing, Gail!

      Reply
  10. neha says

    September 26, 2019 at 1:17 pm

    Hi,

    Can we use diced tomatoes instead? If yes, how many I have to use to match with 1 can of tomatoes.

    Reply
    • Sara king says

      April 27, 2023 at 11:27 am

      Can we use tomato puree si ce we are just taking canned peeled tomatoes and putting them in a blender and pureeing them ?

      Reply
  11. Katie says

    September 11, 2019 at 8:27 pm

    Is lentil pasta low fodmap?

    Reply
    • Em Schwartz, MS, RDN says

      September 12, 2019 at 10:24 am

      Great question, Katie! Lentil pasta hasn't been tested yet (as of Sept 2019). So, we generally recommend avoiding during the elimination phase. Once symptoms are well-managed, you could test your tolerance. Monash has a great article on this process found here: https://www.monashfodmap.com/blog/testing-your-tolerance-to-untested-foods/

      Reply
  12. Chris says

    August 07, 2019 at 2:40 pm

    Hi Emily,

    This looks like a great recipe but I am confused, Garlic is hi FODMAPS and your second ingredient is garlic infused olive oil... Isn't that a huge no-no? Last time I had commercially prepared sauce it had tiny amounts of garlic and onion and I ended up blacked out 30 minutes after eating it. Please either explain why that is safe or maybe reconsider if it belongs in the recipe.

    Thanks, keep up the good work, I'll try this with plain olive oil and report back,

    Chris

    Reply
    • Chris says

      August 08, 2019 at 9:34 am

      Hi Emily,

      Tried with diced tomatos as that was what I had on hand, would reccomend whole as there's a lot more water in diced. If someone else wants to try this with diced, crushed or otherwise not whole I would recommend straining them in a strainer or collander before adding to the blender or food processor. Also add some simmering time to evaporate any excess or add a can of tomato paste to help thicken i, I did all three, I found the flavour a bit bland but when I was simmering I doubled the seasoning the bring it to my taste and after a little extra simmering time it was a nice consistency.

      One footnote, if your only concern is FODMAPS, five stars! If you, like me are also dealing with SIBO, the acidity in tomato will set off your SIBO and cause brain fog, bloating and nausea(often mistaken for a nightshade intolerance). I added 1 Tums(calcium-bicarbinate tablet) to the recipe which preventatively reduces the acidity of the recipe rather than taking a tablet after eating and found that effective at eliminating the usual symptoms caused by acidity, this also works well for recipes that include citrus.

      Reply
      • Emily says

        August 14, 2019 at 7:39 pm

        Thanks for sharing, Chris!

    • Derek says

      October 15, 2019 at 8:09 am

      Chris,
      Read up on garlic infused olive oil, it is safe and can even be used in the elimination phase. The fructans (the bad part for ibs) in the garlic are water soluble but not oil soluble...so, once the garlic cloves are removed the fragrant oil is all that’s left.

      Reply
      • Em Schwartz, MS, RDN says

        October 21, 2019 at 8:59 am

        Derek - thanks for jumping in! Chris - I apologize I missed your first comment. As Derek mentioned, garlic-infused oil is safe for the reduction phase of the low FODMAP diet. More information on low FODMAP substitutes for garlic and onion can be found here: Low FODMAP Garlic and Onion Substitutes

    • Echo says

      June 08, 2020 at 6:29 pm

      Garlic infused oil is different than garlic. The garlic flavor is infused into the oil, no garlic is left behind in the oil if done properly. It is definitely low fodmap. Google can tell you how to make some. It’s delicious

      Reply
      • Carole says

        July 12, 2022 at 1:52 pm

        Can someone with an allergy to garlic have this oil infused garlic?

      • Em Schwartz, MS, RDN says

        July 13, 2022 at 4:02 pm

        Hi Carole, I would direct this question to your doctor. -Em

  13. Amanda Adair says

    June 15, 2019 at 10:38 am

    Can you use diced tomatoes instead of whole peeled?

    Reply
  14. Shoshana says

    October 25, 2018 at 12:45 pm

    Hi Emily,

    I just started the Fodmap diet and have been visiting your site almost daily. As someone who is a truly terrible cook, I appreciate your easy to follow instructions and stunning website and food photography.

    I need your advice, though. I tried to follow the recipe above but used puréed tomatoes cause I’m lazy and don’t have a food processor. As a result, my dish turned out pretty terrible - I added meat and extra seasonings but it tastes basically like a can of puréed tomatoes.

    I’d like to make what I have into a Fodmap friendly chili. I already have meat in the dish and veggies I can add but wanted your suggestions on how to do this. Do you think I should just add veggies, potatoes, and chili powder? Or is there something else you suggest?

    Thanks again for your awesome recipes (next time I should actually follow it lol)!

    Reply
    • Emily says

      October 25, 2018 at 9:09 pm

      Thank you, Shoshana! You have some great ideas! Do you have low FODMAP broth? That might help to dilute the tomato flavor and make it more soup like. Another idea is adding a bit of sugar to help balance out the acidity of the tomatoes. Chili powder sometimes has onion or garlic powder as an ingredient, so I'd watch out for that, but if yours doesn't, then that could also help! 🙂 Hope that helps and thanks again for your support!

      Reply
  15. Dani Waggett says

    May 27, 2018 at 1:03 pm

    Can this recipe be frozen?
    It looks great, i can't wait to try it.

    Reply
    • Emily says

      May 29, 2018 at 8:21 pm

      Hi Dani! I've never tried freezing it, but I imagine it would work! The texture might end up being a little bit different but it should still taste yummy. 🙂 Please let us all know if you try it!

      Reply
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Hi! I'm Emily, the dietitian behind Fun Without Fodmaps

Hey! I'm Emily - a FODMAP-trained Registered Dietitian living with IBS. I love creating easy low FODMAP recipes for you (and me)!

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