Authentic Spaghetti al Pomodoro with Fresh Basil

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.

Al dente spaghetti tossed in a vibrant sauce of sun-ripened tomatoes, garlic, and aromatic basil — the humble heart of Italian home cooking. This Italian-inspired pasta recipe, ready in about 50 minutes, pairs spaghetti, San Marzano tomato puree, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Cook: 35 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water (1 tbsp salt per 4 quarts) to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant (do not brown; heat should be gentle).
  3. Step 3: Stir in 28 oz San Marzano tomato puree and 1 tsp kosher salt. Simmer uncovered for 15-20 minutes until sauce thickens and coats the back of a spoon.
  4. Step 4: Add drained spaghetti to skillet, toss for 1-2 minutes, and add reserved pasta water 1 tbsp at a time until glossy sauce clings to pasta.
  5. Step 5: Stir in 1/2 cup chopped fresh basil and 1/2 tsp black pepper, then serve immediately topped with 1/2 cup grated Parmesan cheese.

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