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This easy tomato basil pasta is the kind of recipe you come back to every week. A simple garlic and olive oil base, crushed tomatoes simmered into a bright, lightly chunky sauce, and a generous handful of fresh basil stirred in at the end — it comes together in 25 minutes and tastes like something you ordered at a trattoria. The key is using good olive oil and not rushing the garlic: let it soften and turn golden before the tomatoes go in. That two-minute step builds the entire flavor base of the dish. Finish with freshly grated Parmesan and a drizzle of olive oil, and you have a vegetarian weeknight dinner that genuinely satisfies.
Pro Tip
Add the fresh basil off the heat — heat destroys its bright flavor and turns it dark. Tear the leaves rather than chopping them to avoid bruising. If your canned tomatoes taste acidic, a small pinch of sugar balances them without making the sauce sweet. Reserve a cup of pasta water before draining: the starchy water is the best tool for loosening the sauce and helping it cling to every strand of spaghetti.
Ingredients
- 12 oz spaghetti (or linguine)
- 3 tbsp extra-virgin olive oil, plus more to finish
- 5 cloves garlic, thinly sliced
- 1 can (28 oz) crushed tomatoes
- ½ tsp red pepper flakes (optional)
- 1 tsp sugar (optional, to balance acidity)
- Salt and black pepper to taste
- ½ cup loosely packed, torn fresh basil leaves
- ⅓ cup freshly grated, plus more to serve Parmesan cheese
- 1 cup reserved from pasta pasta water
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Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 2
While pasta cooks, heat olive oil in a large skillet or saucepan over medium heat. Add sliced garlic and red pepper flakes (if using). Cook, stirring occasionally, for 2 minutes until the garlic is golden and fragrant — do not let it brown.
- 3
Pour in crushed tomatoes. Season with salt, pepper, and sugar if using. Stir to combine and simmer over medium heat for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
- 4
Add drained spaghetti directly to the sauce. Toss well to coat, adding pasta water a splash at a time until the sauce clings to the pasta and reaches your preferred consistency.
- 5
Remove from heat. Stir in torn fresh basil and half the Parmesan. Taste and adjust salt and pepper.
- 6
Divide among bowls. Finish with remaining Parmesan, a drizzle of olive oil, and extra basil. Serve immediately.
Total time: 10 min prep + 15 min cook · Serves: 4 · Nutritional information is an estimate and may vary based on ingredients used.
Cooking guide: Easy 30-Minute Dinner Ideas for Busy Weeknights
