Sometimes you just need something warm and cheesy. This Tomato & Basil Spaghetti is the ultimate comfort food for any night. It uses simple pantry staples to create a restaurant-quality meal. You will love how fresh and vibrant the flavors are. It is the perfect way to end a long day. This dish brings Italian sunshine right to your kitchen table.
Why This Recipe Is a Winner
This recipe is a total winner for busy weeknights. It is ready in 40 minutes and uses one main pan. The slow-cooked garlic adds a deep, savory flavor everyone loves. It is a great way to bring the family together. You get a rich sauce without any heavy cream. It feels special but stays very budget-friendly for any household.
Simple Method
Making this dish is surprisingly simple and very rewarding. You start by crushing the tomatoes by hand for a rustic feel. Then, you gently infuse the olive oil with garlic and chili. The secret is finishing the pasta directly in the sauce. This creates a silky texture that clings to every strand. Even beginners can master this classic Italian technique with ease.
What You Need
Most of these items are likely already in your pantry. Using high-quality tomatoes makes a huge difference here.
- 450g high-quality dried spaghetti
- 800g canned whole peeled San Marzano tomatoes
- 60ml extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 0.5 teaspoon crushed red pepper flakes
- 30g fresh basil leaves, divided
- 1 teaspoon kosher salt
- 50g freshly grated Parmigiano-Reggiano
- 15g unsalted butter
Step-by-Step
- Place the whole peeled tomatoes in a large bowl and crush them thoroughly by hand to achieve a rustic, textured consistency.
- In a large cold skillet, combine the olive oil, sliced garlic, and red pepper flakes. Place over medium-low heat and cook slowly until the garlic turns golden brown and the oil is fragrant, approximately 4-5 minutes.
- Add the crushed tomatoes and their juices to the skillet. Tear half of the basil leaves and stir them into the sauce. Season with kosher salt.
- Increase the heat to medium and maintain a steady simmer for 20 minutes, stirring occasionally, until the sauce reduces and the oil begins to separate from the tomatoes.
- While the sauce is simmering, bring 4 liters of water to a boil in a large pot. Add 2 tablespoons of salt. Add the spaghetti and cook until 2 minutes before the package’s ‘al dente’ timestamp.
- Reserve 240ml (1 cup) of the starchy pasta cooking water, then drain the spaghetti.
- Transfer the undercooked pasta directly into the skillet with the tomato sauce. Increase heat to medium-high.
- Add 120ml of the reserved pasta water and the unsalted butter. Toss and stir the pasta vigorously for 2 minutes to emulsify the fats with the starches, ensuring the sauce clings to every strand.
- Remove the skillet from the heat. Fold in the remaining fresh basil leaves and the grated Parmigiano-Reggiano.
- Serve immediately, finished with an optional additional drizzle of extra-virgin olive oil.
Best Ways to Enjoy It
Serve this pasta warm in large, shallow bowls. It pairs perfectly with a crisp green salad on the side. You can also add some warm, crusty bread for dipping. For a date night feel, pour a glass of red wine. It is a simple meal that feels like a big hug. Your family will keep coming back for more.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, add a splash of water to a skillet. Warm it over medium heat until the sauce is glossy again. Avoid the microwave if you want to keep the perfect texture. This dish is best enjoyed fresh from the pan.
Tips for Best Results
- Don’t skip the step of crushing tomatoes by hand for texture.
- Avoid burning the garlic by keeping your stove heat low.
- Use high-quality pasta for the best bite and mouthfeel.
- Save more pasta water than you think you will need.
- Add a handful of fresh summer basil right before serving.
- Always salt your pasta water until it tastes like the sea.
- Grate your own cheese for the smoothest possible melt.
Ways to Switch It Up
- Add a pinch of sugar if your tomatoes taste too acidic.
- Use gluten-free spaghetti to make this dish allergy-friendly.
- Stir in some sautéed spinach for an extra boost of greens.
- Swap butter for extra olive oil to keep it dairy-free.
Quick Answers
Can I use pre-crushed canned tomatoes?
You can, but whole peeled tomatoes have better flavor. Crushing them yourself keeps the sauce from becoming too watery. It adds a lovely rustic feel to the final dish.
Is this recipe too spicy for children?
The red pepper flakes add a very mild warmth. If your kids are sensitive, you can easily leave them out. The sweet tomato flavor will still shine through beautifully.
How do I know the pasta is ready?
The pasta should still have a firm bite when drained. It finishes cooking inside the sauce for the perfect al dente result. This ensures the sauce sticks to every single strand.
I hope this cozy Tomato & Basil Spaghetti brings a little joy to your table tonight. It is a simple reminder that the best meals are often the easiest. Happy cooking!
— Alex
Ultimate Tomato & Basil Spaghetti (Pasta al Pomodoro)
Ingredients
- 450 g high -quality dried spaghetti
- 800 g canned whole peeled San Marzano tomatoes
- 60 ml extra -virgin olive oil
- 4 cloves garlic , thinly sliced
- 0.5 teaspoon crushed red pepper flakes
- 30 g fresh basil leaves, divided
- 1 teaspoon kosher salt
- 50 g freshly grated Parmigiano-Reggiano
- 15 g unsalted butter
Instructions
- Place the whole peeled tomatoes in a large bowl and crush them thoroughly by hand to achieve a rustic, textured consistency.
- In a large cold skillet, combine the olive oil, sliced garlic, and red pepper flakes. Place over medium-low heat and cook slowly until the garlic turns golden brown and the oil is fragrant, approximately 4-5 minutes.
- Add the crushed tomatoes and their juices to the skillet. Tear half of the basil leaves and stir them into the sauce. Season with kosher salt.
- Increase the heat to medium and maintain a steady simmer for 20 minutes, stirring occasionally, until the sauce reduces and the oil begins to separate from the tomatoes.
- While the sauce is simmering, bring 4 liters of water to a boil in a large pot. Add 2 tablespoons of salt. Add the spaghetti and cook until 2 minutes before the package's 'al dente' timestamp.
- Reserve 240ml (1 cup) of the starchy pasta cooking water, then drain the spaghetti.
- Transfer the undercooked pasta directly into the skillet with the tomato sauce. Increase heat to medium-high.
- Add 120ml of the reserved pasta water and the unsalted butter. Toss and stir the pasta vigorously for 2 minutes to emulsify the fats with the starches, ensuring the sauce clings to every strand.
- Remove the skillet from the heat. Fold in the remaining fresh basil leaves and the grated Parmigiano-Reggiano.
- Serve immediately, finished with an optional additional drizzle of extra-virgin olive oil.
