Hand-Cut Spaghetti with Fresh Tomato Basil Sauce

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Fresh pasta made from scratch, cut with a knife to mimic traditional chitarra technique, tossed in a vibrant tomato sauce with garden-fresh herbs. This Italian-inspired sushi recipe, ready in about 90 minutes, pairs durum wheat semolina flour, large eggs, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Ingredients

• 200g durum wheat semolina flour
• 3 large eggs
• 1/4 tsp salt
• 2 tbsp olive oil
• 400g crushed tomatoes
• 2 cloves garlic
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil
• 120g Parmesan cheese

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Instructions

1. Step 1: In a large bowl, combine 200g semolina flour and 1/4 tsp salt. Make a well in the center and add 3 large eggs and 2 tbsp olive oil. Mix with a fork until a shaggy dough forms, adding up to 1 tbsp water if too dry. Knead on a floured surface for 8-10 minutes until smooth and elastic, then wrap in plastic and rest for 30 minutes.
2. Step 2: Cut the dough into 4 equal portions. Roll each portion into a 1-inch-thick log, flatten into a rectangle, and cut into 1/4-inch-wide strips. Cut strips into 2-inch lengths to form spaghetti. Toss with flour to prevent sticking.
3. Step 3: Bring a large pot of salted water to a rolling boil. Add the hand-cut spaghetti and cook for 3-4 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
4. Step 4: Heat 2 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
5. Step 5: Add 400g crushed tomatoes to the skillet and simmer for 10 minutes until slightly thickened. Stir in 1/4 cup fresh basil.
6. Step 6: Add the drained spaghetti to the skillet with 2 tbsp reserved pasta water. Toss to coat, adding more pasta water as needed for a silky texture. Season with salt and pepper to taste.
7. Step 7: Divide among plates and top with 120g freshly grated Parmesan cheese.