Slow-Simmered San Marzano Tomato Basil Pasta
True Italian pasta magic comes from tomatoes simmered for hours. This recipe uses only San Marzano tomatoes and fresh basil to create a deeply flavorful, authentic sauce. This italian-inspired pasta ready in about 75 minutes pairs dried spaghetti, can San Marzano tomatoes, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 dried spaghetti
- 28 oz can San Marzano tomatoes
- 1/4 cup fresh basil
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic
- 1/2 tsp sea salt
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz dried spaghetti and cook for 8 minutes until al dente, reserving 1 cup pasta water before draining.
- Step 2: Heat 3 tbsp extra-virgin olive oil in a large saucepan over medium-low heat. Add 4 minced garlic cloves and cook for 2 minutes until fragrant but not browned. Stir in 28 oz San Marzano tomatoes (crushed by hand), 1/2 tsp salt, and 1/4 cup fresh basil.
- Step 3: Simmer uncovered for 45 minutes, stirring occasionally, until sauce reduces by one-third and coats the back of a spoon. Toss drained spaghetti with sauce, adding reserved pasta water as needed to achieve a glossy, cohesive texture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered San Marzano Tomato Basil Pasta take to make?
Total time is about 75 minutes (15 min prep + 60 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 Slow-Simmered San Marzano Tomato Basil Pasta?
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 dried spaghetti from drying out.
Can I substitute ingredients in Slow-Simmered San Marzano Tomato Basil Pasta?
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 Slow-Simmered San Marzano Tomato Basil Pasta 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 Slow-Simmered San Marzano Tomato Basil Pasta?
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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
The flavors in this slow-simmered are incredible.
