Hand-Strung Spaghetti with Tomato and Basil

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Fresh pasta cut on a chitarra board, tossed with sun-ripened tomatoes and fragrant basil for a simple, elegant dish. This Mediterranean-inspired sushi recipe, ready in about 40 minutes, pairs fresh pasta dough, olive oil, 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.

Ingredients

• 12 oz fresh pasta dough
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1 cup canned crushed tomatoes
• 1/4 cup, chopped fresh basil
• 1 tsp sea salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Roll the 12 oz fresh pasta dough into a 1/4-inch-thick rectangle on a floured surface, then stretch it tightly over a chitarra board.
2. Step 2: Use the chitarra strings to cut the dough into strands, then drop into a large pot of boiling salted water.
3. Step 3: Cook for 2 minutes until al dente, then drain and reserve 1/2 cup pasta water.
4. Step 4: Heat 2 tbsp olive oil in a skillet over medium heat, add 3 minced garlic cloves, and cook for 1 minute until fragrant but not browned.
5. Step 5: Stir in 1 cup crushed tomatoes, 1 tsp sea salt, and 1/4 tsp black pepper, then simmer for 5 minutes until thickened.
6. Step 6: Add the drained spaghetti and 1/2 cup reserved pasta water to the skillet, tossing until the sauce coats the strands and reduces slightly.
7. Step 7: Remove from heat, stir in 1/4 cup chopped basil, and serve immediately.