There's something magical about a pot of spaghetti simmering on the stove. This recipe is my go-to for busy weeknights when I need a hearty, satisfying dinner without a lot of fuss. I'll show you how to build deep flavor with simple ingredients you probably already have.
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The sauce is the star here—a rich, savory tomato sauce that clings to every strand of pasta. With a few pro tips, you'll get a sauce that tastes like it simmered all day, but it's ready in just 30 minutes. Let's get cooking!
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) spaghetti
Use your favorite brand; for a gluten-free option, try chickpea or brown rice spaghetti.
2 tbsp (30ml) olive oil
Extra virgin olive oil adds the best flavor; regular olive oil works too.
1 medium yellow onion, finely chopped
About 1 cup; you can substitute a sweet onion for a milder taste.
4 cloves garlic, minced
Fresh garlic is best; in a pinch, use 1 tsp garlic powder.
1 (28 oz / 800g) can crushed tomatoes
San Marzano tomatoes are sweeter and less acidic; if using whole peeled, crush them by hand.
1 tsp dried oregano
You can use 1 tbsp fresh oregano if you have it.
1/2 tsp red pepper flakes (optional)
Adjust to your heat preference; omit for a milder sauce.
1 tsp salt, plus more for pasta water
Use kosher salt for the pasta water; it seasons the pasta from within.
1/2 tsp black pepper
Freshly ground black pepper adds a nice kick.
1/4 cup (60ml) reserved pasta water
This starchy water helps thicken the sauce and makes it cling to the pasta.
1/4 cup (20g) fresh basil leaves, torn
Fresh basil is a must; if you don't have it, add a pinch of dried basil at the end.
Grated Parmesan cheese, for serving
Freshly grated Parmigiano-Reggiano is ideal; pre-shredded works too.
Tips & Tricks
Use a large pot for the pasta
4-6 quarts of water per pound, so the spaghetti has room to cook evenly.
Salt the pasta water generously
It should taste like the sea; this is the only chance to season the pasta itself.
Reserve some pasta water before draining
It's a secret weapon for perfect sauce consistency.
Pro Tips
Step-by-Step Instructions
1. Boil the pasta
Bring a large pot of salted water to a rolling boil (212°F/100°C). Add the spaghetti and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water, then drain.
2. Sauté the aromatics
Meanwhile, heat olive oil in a large skillet over medium heat (350°F/175°C). Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant, but not browned.
3. Make the sauce
Pour in the crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Stir to combine. Bring to a simmer, then reduce heat to low (200°F/95°C) and let it gently bubble for 15-20 minutes, stirring occasionally, until thickened and flavors meld.
4. Combine pasta and sauce
Add the drained spaghetti to the skillet with the sauce. Toss to coat, adding reserved pasta water a splash at a time until the sauce reaches your desired consistency—it should coat the pasta nicely.
5. Finish with basil
Remove the skillet from heat and stir in the torn basil leaves. The residual heat will wilt them slightly, releasing their aroma.
6. Serve immediately
Divide the spaghetti among plates or a large serving bowl. Top with generous amounts of grated Parmesan cheese and an extra drizzle of olive oil if you like.
Delicious Variations
Protein boost
Add cooked ground beef, Italian sausage, or meatballs to the sauce for a heartier meal.
Veggie-packed
Sauté chopped bell peppers, zucchini, or mushrooms with the onion for extra nutrients.
Creamy version
Stir in 1/2 cup heavy cream or a dollop of ricotta at the end for a creamy pink sauce.
How to Store Pasta Recipes Spaghetti
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer
The sauce (without pasta) can be frozen for up to 3 months. Store pasta and sauce separately for best results.
Reheating
Reheat in a skillet over medium heat with a splash of water or olive oil, stirring until heated through, or microwave in 30-second bursts.
Frequently Asked Questions
Q: How do I prevent spaghetti from sticking together?
Use plenty of water (4-6 quarts per pound) and stir occasionally during the first 2 minutes of cooking. Also, make sure the water is at a rolling boil before adding the pasta.
Q: Can I make this spaghetti sauce ahead of time?
Yes, the sauce can be made up to 3 days in advance and refrigerated. Reheat gently on the stovetop before tossing with freshly cooked pasta.
Q: What can I use instead of crushed tomatoes?
You can use canned whole peeled tomatoes (crush them by hand or with a potato masher) or tomato puree. If using tomato sauce, reduce the amount to 2 cups and adjust seasoning.
Q: How do I make this spaghetti more flavorful?
Sauté the onion until deeply golden, bloom the spices in the oil, and finish with fresh basil and a pat of butter. Also, don't skip the pasta water—it helps the sauce cling.
I'd love to hear how this spaghetti turned out for you! Did you add any extra ingredients or make a substitution? Share your experience in the comments below. Happy growing!
Pasta Recipes Spaghetti
This easy spaghetti recipe with rich homemade tomato sauce is ready in 30 minutes, perfect for busy weeknights.
🧂 Ingredients
- 1 lb (450g) spaghetti
- 2 tbsp (30ml) olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 (28 oz / 800g) can crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1 tsp salt, plus more for pasta water
- 1/2 tsp black pepper
- 1/4 cup (60ml) reserved pasta water
- 1/4 cup (20g) fresh basil leaves, torn
- Grated Parmesan cheese, for serving
📋 Instructions
- 1Boil the pasta — Bring a large pot of salted water to a rolling boil (212°F/100°C). Add the spaghetti and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water, then drain.
- 2Sauté the aromatics — Meanwhile, heat olive oil in a large skillet over medium heat (350°F/175°C). Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant, but not browned.
- 3Make the sauce — Pour in the crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Stir to combine. Bring to a simmer, then reduce heat to low (200°F/95°C) and let it gently bubble for 15-20 minutes, stirring occasionally, until thickened and flavors meld.
- 4Combine pasta and sauce — Add the drained spaghetti to the skillet with the sauce. Toss to coat, adding reserved pasta water a splash at a time until the sauce reaches your desired consistency—it should coat the pasta nicely.
- 5Finish with basil — Remove the skillet from heat and stir in the torn basil leaves. The residual heat will wilt them slightly, releasing their aroma.
- 6Serve immediately — Divide the spaghetti among plates or a large serving bowl. Top with generous amounts of grated Parmesan cheese and an extra drizzle of olive oil if you like.
Maya writes about sustainable living and urban gardening, focusing on practical tips for small spaces. She experiments with DIY projects and shares what works in her own apartment.
