Picture this: al dente pasta coated in a rich, garlicky tomato sauce, topped with fresh basil and a mountain of Parmesan. Your stomach just growled, didn’t it? This isn’t just another spaghetti recipe—it’s the one that’ll ruin all other spaghetti for you.
No bland, mushy noodles here. No sad, watery sauce. Just perfection in under 30 minutes.
Ready to level up your pasta game? Let’s go.
Why This Spaghetti Recipe Slaps
Most spaghetti recipes are basic. This one? Next-level. The secret?
Toasting the garlic and red pepper flakes in olive oil before adding the tomatoes. It deepens the flavor like you wouldn’t believe. Plus, we finish the pasta in the sauce, so every strand soaks up the goodness.
And if you’re not reserving pasta water, you’re basically committing a culinary crime—it’s the glue that binds everything together.
Ingredients You’ll Need
- 400g spaghetti (or whatever pasta shape you’re into)
- 3 tbsp olive oil (the good stuff)
- 4 garlic cloves, thinly sliced (don’t you dare use powder)
- 1/2 tsp red pepper flakes (adjust if you’re spice-averse)
- 800g canned crushed tomatoes (San Marzano if you’re fancy)
- 1 tsp salt, plus more for the pasta water
- Handful of fresh basil, torn (dried basil is a last resort)
- Parmesan cheese, grated (the more, the better)
Step-by-Step Instructions
- Boil the pasta. Cook spaghetti in salted water until al dente (usually 1 minute less than the package says). Reserve 1 cup of pasta water, then drain.
- Toast the garlic. Heat olive oil in a large pan over medium-low. Add garlic and red pepper flakes, stirring until fragrant (about 1 minute).
Burn it, and you’ll regret everything.
- Add the tomatoes. Pour in crushed tomatoes and salt. Simmer for 10 minutes until slightly thickened. Taste and adjust seasoning—this is your moment to shine.
- Combine pasta and sauce. Toss the drained spaghetti into the sauce with 1/2 cup of pasta water.
Stir aggressively until the sauce clings to the noodles. Add more water if needed.
- Finish strong. Off heat, stir in basil and a handful of Parmesan. Serve immediately with extra cheese on top.
Mic drop.
How to Store Leftovers (If You Have Any)
Let’s be real—this recipe doesn’t usually leave leftovers. But if you somehow resist eating it all, store it in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen the sauce.
Freezing? IMO, pasta textures get weird, but it’ll keep for a month if you’re desperate.
Why This Recipe Is a Game-Changer
It’s fast, flavor-packed, and uses pantry staples. No fancy techniques, no obscure ingredients.
Plus, it’s customizable—add protein, veggies, or more cheese (always more cheese). It’s also cheaper and tastier than takeout. Winning.
Common Mistakes to Avoid
- Overcooking the pasta. Mushy spaghetti is a tragedy.
Taste it early, taste it often.
- Skipping the pasta water. This isn’t optional. It’s what makes the sauce silky.
- Burning the garlic. Low and slow, folks. Burnt garlic tastes like regret.
- Using pre-grated Parmesan. Freshly grated melts better and doesn’t have weird additives.
Swaps and Substitutions
No crushed tomatoes?
Use passata or blend whole canned tomatoes. Vegan? Skip the Parmesan or use nutritional yeast.
Gluten-free? Swap in your favorite GF pasta. Want meat?
Brown some ground beef or sausage before adding the garlic. The world is your spaghetti oyster.
FAQs
Can I use fresh tomatoes instead of canned?
Sure, if you have time to peel and crush them. But canned tomatoes are consistently ripe and save you a step.
FYI, freshness isn’t always better here.
How do I know when the pasta is al dente?
Bite it. It should have a slight chew, not crunch. If it sticks to the wall, you’ve gone too far—this isn’t 1995.
What if I don’t have red pepper flakes?
Skip it or add a pinch of black pepper.
The dish will be milder but still tasty.
Can I make this ahead?
The sauce keeps for 3 days in the fridge, but cook the pasta fresh. Reheated noodles are sad noodles.
Final Thoughts
This spaghetti recipe is stupidly simple but tastes like you put in way more effort than you did. It’s weeknight gold, date-night impressive, and guaranteed to make you look like a kitchen hero.
Now go forth and carb-load like a champion.