Italianvegetarianvegandairy-free

Spaghetti with Tomato Sauce

Name: Spaghetti with Tomato Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italy
Ingredients: Spaghetti; Olive oil; Garlic; Crushed tomatoes; Red pepper flakes; Salt; Black pepper; Fresh basil or dried oregano

Pantry spaghetti and a 20-minute tomato sauce from canned tomatoes, garlic, and olive oil. The leftover-night pasta people Google when they do not want to order in.

25 minsEasy4 servings510 kcal

This is the pasta for a night when the fridge holds almost nothing and nobody wants to order in. Spaghetti, a can of crushed tomatoes, garlic, and olive oil become a real dinner in 25 minutes, with the sauce cooking in one skillet while the pasta boils in the pot next to it.

The timing is what makes it work: the garlic blooms while the pasta water comes to a boil, and the tomatoes simmer during the 10 minutes the spaghetti cooks. Slicing the garlic thin and pulling it at pale gold keeps it sweet instead of bitter, and finishing the pasta in the skillet with a splash of the starchy cooking water is what makes the sauce cling to every strand instead of pooling at the bottom of the bowl.

Expect a bright, garlicky tomato sauce that coats the noodles all the way through, ready in 25 minutes. It feeds four generously, reheats well, and the sauce alone freezes for another night.

shopping_basketIngredients

Spaghetti12 ounces
Olive oil3 tablespoons
Garlic4 cloves, thinly sliced
Crushed tomatoes1 can (28 ounces)
Red pepper flakes1/4 teaspoon, optional
Salt1 teaspoon, plus more for pasta water
Black pepperto taste
Fresh basil or dried oreganoa handful of basil or 1 teaspoon oregano

Nutrition Per Serving

Calories

510

Protein

16g

Fat

12g

Carbs

86g

restaurantInstructions

Boil the pasta water

Bring a large pot of water to a rolling boil. Salt it until it tastes like mild seawater (about 1 tablespoon kosher salt). Add spaghetti and cook until just shy of al dente, 1 minute less than the box.

Start the sauce

While the pasta cooks, warm olive oil in a wide skillet over medium heat. Add garlic and red pepper flakes. Cook 1–2 minutes until the garlic is pale gold — if it burns, start over; bitter garlic ruins the pot.

Simmer tomatoes

Pour in crushed tomatoes and 1 teaspoon salt. Simmer 10–12 minutes, stirring now and then, until the sauce thickens and no longer tastes raw and tinny. Add oregano now if using dried.

Finish in the pan

Scoop out 1 cup pasta water, then drain the spaghetti. Add pasta to the skillet with a splash of pasta water. Toss 1–2 minutes so the starch binds the sauce to the noodles. Add more water if it looks dry.

Serve

Taste for salt. Tear in basil if you have it. Black pepper on top. Cheese is optional — the sauce stands without it.

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Cooking Mode

Keep your screen awake with step-by-step guidance.

lightbulbTips for success

Salt the pasta water until it tastes like mild seawater. It is the only chance to season the noodles themselves, and under-salted pasta stays bland no matter how good the sauce is.
Pull the spaghetti 1 minute before the box says. It finishes cooking during the final toss in the skillet, and that minute is the difference between al dente and soft.
Reserve the pasta water before you drain. Once it is down the sink you cannot get it back, and the starch in that water is what binds the sauce to the noodles.
If the garlic goes past pale gold to brown, start the sauce over. Burned garlic turns bitter and there is no fixing it; a fresh batch takes 2 minutes.

swap_horizSubstitutions

No crushed tomatoes? Use a 28-ounce can of diced tomatoes and crush them with a potato masher, or use tomato sauce and simmer it 5 minutes longer to thicken.
No fresh garlic? Use 1 teaspoon garlic powder, stirred into the sauce with the tomatoes instead of bloomed in the oil.
No basil or oregano? A teaspoon of Italian seasoning works, or skip the herbs entirely — the garlic and olive oil carry the sauce.
No spaghetti? Any long pasta works, and short shapes like penne or rigatoni hold the sauce just as well.

restaurantWhat to serve with it

Serve with a simple green salad or roasted vegetables to round out the meal. Grated Parmesan or a drizzle of good olive oil on top is optional but good.

kitchenStorage & reheating

Keeps 3 to 4 days in an airtight container in the fridge — refrigerate within 2 hours. The sauce alone freezes well for up to 3 months; thaw overnight in the fridge and reheat before tossing with fresh pasta.

To reheat: Reheat in a skillet over medium-low heat with a splash of water, stirring, until steaming and 165°F (74°C) throughout. The microwave works for single portions — cover and stir halfway through. Stir in a spoonful of extra pasta water or plain water if the sauce has tightened up in the fridge.

Recipe FAQ

Can I make the sauce ahead of time?expand_more

Yes, and you should — the sauce keeps 3 to 4 days in the fridge and freezes for up to 3 months. Boil the pasta fresh when you are ready to eat, though: spaghetti stored in sauce soaks it up and turns soft.

Why does my sauce taste tinny or sharp?expand_more

Undercooked canned tomatoes. Give the sauce the full 10 to 12 minutes of simmering — it should taste sweet and rounded, not sharp. If it is still acidic after that, a pinch of sugar smooths it out.

How do I make the sauce thicker?expand_more

Simmer it uncovered a few minutes longer so more water evaporates, or mash a spoonful of the pasta into the sauce — its starch thickens it. Do not add flour; it clouds the flavor.

Can I add vegetables or protein to this?expand_more

Yes. Stir in handfuls of spinach or sliced mushrooms while the sauce simmers, or warm cooked Italian sausage or meatballs in the sauce before adding the pasta. Add them during the simmer so they heat through.