Spaghetti with Tomato Sauce
Silky spaghetti twirled in a rustic, slow-simmered tomato sauce. Fresh tomatoes break down with garlic and herbs into a naturally sweet, tangy sauce that clings to every strand. A simple weeknight classic that tastes like an Italian-American nonna made it.
For 4 servings
- boil · ~10 min
Bring a large pot of salted water to a boil.
Fill a large pot with 3 liters of water and add 1 tablespoon of salt. Bring to a rolling boil over high heat.
TIPSalt the water like the sea — it's the only chance to season the pasta itself. - boil · ~9 min
Cook the spaghetti until al dente.
Add the spaghetti to the boiling water. Cook according to package directions until al dente, usually 8-10 minutes. Reserve ½ cup of pasta water before draining.
TIPSave that starchy pasta water — it's liquid gold for loosening the sauce and helps it cling to the noodles. - saute · ~2 min
Sauté the garlic in olive oil.
1.Warm 2 tablespoons of olive oil in a large skillet over medium heat.2.Add the minced garlic and cook until fragrant and just golden (1-2 minutes).3.Take care not to let it burn or it will turn bitter.TIPKeep the heat medium — garlic goes from golden to burnt in seconds. - simmer · ~25 min
Simmer the fresh tomato sauce.
1.Add the chopped tomatoes to the skillet along with any juices.2.Stir in ¼ teaspoon salt, a pinch of black pepper, ½ teaspoon sugar, and the dried oregano.3.Bring to a gentle simmer and cook uncovered for 20-25 minutes, stirring occasionally.4.Crush the tomatoes with the back of a spoon as they soften until the sauce is thick and jammy.TIPThe sugar isn't for sweetness — it balances the tomato's natural acidity and rounds out the flavor. - mix · ~2 min
Toss the pasta with the sauce.
Add the drained spaghetti directly into the skillet with the sauce. Toss with tongs to coat every strand, adding splashes of the reserved pasta water as needed to create a silky, loose sauce that clings to the pasta.
TIPAdd pasta water a tablespoon at a time — you can always add more, but you can't take it out. - garnish · ~1 min
Finish with fresh basil and parmesan.
Remove the skillet from heat. Tear the fresh basil leaves over the pasta and toss once more. Plate into bowls and top with grated parmesan cheese.
- serve
Serve immediately while hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Reserve a full cup of pasta water, not just half — you'll use more than you think.
- 2Use canned whole San Marzano tomatoes if fresh ones aren't perfectly ripe.
- 3Don't rinse the cooked spaghetti; the starch helps the sauce adhere.
- 4Crush the tomatoes early in the simmer for a smoother, more integrated sauce.
- 5Toss the pasta in the sauce over low heat for 1-2 minutes to marry the flavors.
- 6Let the sauce rest off heat for 5 minutes after tossing for deeper flavor absorption.
Adapt it for your goals.
Spicy arrabbiata
Add 1/2 teaspoon red pepper flakes with the garlic for a fiery kick that cuts through the tomato's sweetness.
veganVegan
Swap parmesan for 2 tablespoons of nutritional yeast or a vegan parmesan alternative for a dairy-free, plant-based version.
protein boostProtein boost
Toss in 200g of cooked Italian sausage or ground beef after sautéeing the garlic for a heartier, main-course meal.
herb swapHerb swap
Replace dried oregano with 1 tablespoon of fresh chopped thyme or rosemary for a slightly woodsier, more aromatic sauce.
gluten freeGluten-free
Use gluten-free spaghetti made from rice or corn; add 2 minutes to the boil time and reserve extra pasta water as GF pasta absorbs more starch.
Why this is on our healthy list.
Rich in Lycopene
Cooked tomatoes release more lycopene, a powerful antioxidant linked to heart health and reduced inflammation.
Good Source of Vitamin C
Fresh tomatoes provide a meaningful dose of vitamin C, supporting immune function and skin health.
Low in Saturated Fat
With only olive oil and optional parmesan, this dish is naturally low in saturated fat, making it heart-friendly.
Antioxidant from Garlic
Garlic contains allicin, a sulfur compound with antimicrobial and anti-inflammatory properties.
Frequently asked questions
Yes, use one 28-ounce can of whole peeled San Marzano tomatoes, crushing them by hand before adding to the skillet.
