Neapolitan 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 taste of Naples with San Marzano tomatoes and fresh basil, simmered to perfection without overpowering cream or cheese. This Italian-inspired pasta recipe, ready in about 40 minutes, pairs spaghetti, San Marzano tomatoes, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 25 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 quarts of water to a rolling boil in a large pot. Add 2 tsp salt and 8 oz spaghetti, stirring immediately to prevent sticking. Cook for 8 minutes until al dente, then drain, reserving 1 cup pasta water.
  2. Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium-low heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing gently for 2 minutes until fragrant but not browned.
  3. Step 3: Add 28 oz crushed San Marzano tomatoes and 1/2 tsp sea salt to the skillet, stirring to combine. Simmer uncovered for 15 minutes until thickened and the oil begins to separate slightly around the edges.
  4. Step 4: Add drained spaghetti to the skillet, tossing with tongs for 2 minutes until coated. Add 1/4 cup reserved pasta water if too dry, then stir in 1/4 cup chopped fresh basil until wilted and fragrant.

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