Roman-Style Tomato & Herb Spaghetti

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

A true-to-Rome pasta dish featuring simple, bright flavors from San Marzano tomatoes and fresh basil, cooked to perfect al dente texture without cream or cheese. This Italian-inspired pasta recipe, ready in about 27 minutes, pairs spaghetti, extra virgin olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 spaghetti
• 3 tbsp extra virgin olive oil
• 4 cloves, minced garlic
• 1/4 cup, thinly sliced fresh basil
• 2 cups San Marzano tomato sauce
• 1/4 tsp red pepper flakes
• 1 tsp sea salt
• 1/2 cup reserved pasta water

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Instructions

1. Step 1: Bring a large pot of heavily salted water to a rolling boil; add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
2. Step 2: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat; add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
3. Step 3: Stir in 2 cups San Marzano tomato sauce and 1 tsp sea salt, simmering gently for 5 minutes until slightly thickened, then add drained spaghetti and 1/2 cup reserved pasta water, tossing until sauce coats strands and thickens to a glossy consistency.
4. Step 4: Remove from heat, stir in 1/4 cup sliced fresh basil, and serve immediately with extra basil for garnish.