Ingredients
12 oz (340 g) spaghetti
2 tbsp olive oil
3 garlic cloves, finely minced
1/4 tsp red pepper flakes (optional, for heat)
1 can (28 oz / 800 g) crushed tomatoes or passata
1 tsp sugar (balances acidity)
1 tsp kosher salt, plus more for pasta water
1/2 tsp black pepper
1/2 tsp dried Italian seasoning or oregano
1/4 cup (60 ml) pasta cooking water (reserve)
1/2 cup (45 g) freshly grated parmesan, plus more to serve
1/2 cup fresh basil, torn
1 tbsp butter (optional, for silky finish)
Instructions
Boil pasta: Bring a large pot of salted water to a rolling boil. Cook spaghetti to al dente per package instructions. Reserve 1/2 cup pasta water; drain.
Sizzle aromatics: While pasta cooks, heat olive oil in a large skillet over medium. Add garlic and red pepper flakes; cook 30–45 seconds until fragrant (don’t brown).
Make the sauce: Stir in crushed tomatoes, sugar, salt, pepper, and Italian seasoning. Simmer 6–8 minutes until slightly thickened.
Finish & toss: Add drained spaghetti to the skillet with 1/4 cup reserved pasta water. Toss over medium heat 1–2 minutes until glossy and well coated. Stir in butter (if using), half the parmesan, and half the basil.
Serve: Plate hot. Top with remaining parmesan and basil. Crack on extra black pepper to taste.
Notes
Salt your water like the sea: This seasons the pasta from the inside and boosts overall flavor.
Glossy restaurant finish: That splash of starchy pasta water helps the sauce cling perfectly.
Balance the acidity: A pinch of sugar (or a knob of butter) rounds out canned tomatoes.
Customize it: Add sautéed mushrooms, olives, or a handful of baby spinach in Step 3.
Protein options: Fold in cooked meatballs, Italian sausage, or grilled chicken for a heartier meal.
Make it spicy: Increase red pepper flakes to taste.
Vegan swap: Use vegan parmesan or nutritional yeast and skip the butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Stovetop, Skillet
- Cuisine: Italian
- Diet: Vegetarian