Authentic Slow-Simmered Tomato Basil Spaghetti

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A true Italian classic where tomatoes are gently simmered for hours to develop deep, complex flavor, served with perfectly al dente pasta. This Italian-inspired pasta recipe, ready in about 75 minutes, pairs San Marzano tomatoes, Extra virgin olive oil, Fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 55 min Serves 4 Italian cuisine 680 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large saucepan, heat 3 tbsp extra virgin olive oil over medium-low heat. Add 4 minced garlic cloves and sauté for 60 seconds until fragrant but not golden.
  2. Step 2: Stir in 1 can (28 oz) crushed San Marzano tomatoes, 1 tsp dried oregano, and 1/4 cup of the fresh basil. Simmer uncovered for 45 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
  3. Step 3: While sauce simmers, bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8 minutes until al dente. Reserve 1 cup pasta water before draining.
  4. Step 4: Toss drained spaghetti with 3/4 cup of the tomato sauce in the pot, adding reserved pasta water 1 tbsp at a time until glossy. Stir in remaining fresh basil and 1/2 cup grated Pecorino Romano cheese until melted and emulsified.

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