Neapolitan Tomato & Basil Spaghetti
A true taste of Naples with San Marzano tomatoes and fresh basil, simmered to perfection without overpowering cream or cheese. This italian-inspired pasta 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.
Ingredients
- 8 oz spaghetti
- 28 oz San Marzano tomatoes
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh basil
- 3 cloves garlic
- 1/2 tsp sea salt
- 1/4 tsp red pepper flakes
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Neapolitan Tomato & Basil Spaghetti take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Neapolitan Tomato & Basil Spaghetti?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Neapolitan Tomato & Basil Spaghetti?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Neapolitan Tomato & Basil Spaghetti for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Neapolitan Tomato & Basil Spaghetti?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect pasta recipe for a weeknight dinner.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
