Italian-Style Spaghetti with Spicy Tomato and Basil Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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.

Classic spaghetti tossed in a bright tomato sauce with fresh basil and a hint of red pepper for a perfect weeknight meal. This Italian recipe, ready in about 25 minutes, pairs spaghetti, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 5 min Cook: 20 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

12 oz spaghetti
3 tbsp extra virgin olive oil
3 cloves, minced garlic cloves
1/4 tsp crushed red pepper flakes
28 oz can canned crushed tomatoes
1/2 cup, chopped fresh basil leaves
1 tsp salt
1/2 tsp black pepper
1/2 cup, for serving grated Parmesan cheese

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Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Drain and set aside.
Step 2: While pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp crushed red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
Step 3: Pour in 28 oz canned crushed tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 10 minutes until the sauce thickens and coats the back of a spoon.
Step 4: Stir in 1/2 cup chopped fresh basil leaves and cook for 1 more minute until wilted.
Step 5: Toss the drained spaghetti into the sauce, mixing thoroughly to coat every strand. Serve hot topped with 1/2 cup grated Parmesan cheese.