This easy spaghetti recipe takes only 20 minutes and uses simple ingredients to create restaurant-quality pasta at home. Here's how to make it:
- Boil 4 quarts of water with 2 tbsp salt
- Cook 12 oz spaghetti for 8-10 minutes until al dente
- While pasta cooks, heat 3 tbsp olive oil in a pan
- Add 4 minced garlic cloves and sauté for 1 minute
- Stir in 1 can (28 oz) crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, and 1/4 tsp red pepper flakes
- Simmer sauce for 10 minutes while pasta finishes cooking
- Reserve 1/2 cup pasta water, then drain spaghetti
- Toss spaghetti with sauce, adding pasta water as needed for consistency
- Finish with fresh basil, grated Parmesan, and black pepper
Ingredients List
For 4 servings:
- 12 oz spaghetti
- 4 quarts water
- 2 tbsp salt (for boiling)
- 3 tbsp extra-virgin olive oil
- 4 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper
Pro Tips for Perfect Spaghetti
Follow these expert techniques to elevate your dish:
- Always salt your pasta water - It should taste like the sea for properly seasoned noodles
- Reserve pasta water - The starchy liquid helps bind sauce to noodles
- Don't rinse cooked pasta - Rinse removes starch needed for sauce adherence
- Add fresh herbs at the end - Basil retains vibrant flavor when added after cooking
- Toast dried herbs - Heat oregano and basil in oil for 30 seconds before adding tomatoes to release maximum aroma
Ingredient | Substitution Options | Why It Matters |
---|---|---|
Crushed tomatoes | Diced tomatoes (blended), tomato paste + water | Provides balanced acidity and body for sauce |
Dried oregano | Marjoram (milder), fresh oregano (use 3x amount) | Essential for authentic Italian flavor profile |
Extra-virgin olive oil | Avocado oil (high smoke point), butter (for richness) | Creates flavor base and carries other seasonings |
Avoid These Common Spaghetti Mistakes
- Overcooking pasta - Cook to al dente (firm to bite) for perfect texture
- Adding oil to pasta water - Prevents sauce from sticking to noodles
- Using cold sauce - Always warm sauce before tossing with pasta
- Skipping salt in water - Results in bland noodles even with seasoned sauce
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, but canned tomatoes are preferred for consistent flavor year-round. If using fresh, choose ripe Roma tomatoes: blanch, peel, and crush 2 lbs fresh tomatoes to replace one 28oz can. Simmer 20-30 minutes to reduce excess water.
How do I make this recipe vegetarian?
This recipe is naturally vegetarian. For vegan version, omit Parmesan or use nutritional yeast. Add 1/2 cup sautéed mushrooms or roasted eggplant for extra protein and texture.
Why is my sauce watery?
Two common causes: 1) Not reducing sauce long enough - simmer uncovered for 15-20 minutes to thicken; 2) Adding too much pasta water. Always start with 1/4 cup water and add more only as needed. Reserve pasta water before draining to control consistency.