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.
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.
Calories
510
Protein
16g
Fat
12g
Carbs
86g
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.
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.
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.
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.
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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