Slow-Simmered San Marzano Tomato Pasta with Basil
A true Italian classic where vine-ripened tomatoes and fresh basil create a vibrant, aromatic sauce that clings perfectly to al dente pasta. This italian-inspired pasta ready in about 45 minutes pairs ounces spaghetti, tablespoons extra-virgin olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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 ounces spaghetti
- 1 can (28 ounces), crushed San Marzano tomatoes
- 3 tablespoons extra-virgin olive oil
- 4 cloves, minced garlic
- 1/2 cup, thinly sliced fresh basil
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil, add 8 ounces spaghetti, and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 3 tablespoons extra-virgin olive oil in a large skillet over medium heat, add 4 minced garlic cloves, and cook for 1 minute until fragrant—do not brown.
- Step 3: Stir in 1 can crushed San Marzano tomatoes, reduce heat to low, and simmer uncovered for 20 minutes until sauce thickens and coats the back of a spoon.
- Step 4: Add drained spaghetti to skillet, tossing gently with tongs for 2 minutes until coated, adding reserved pasta water 1 tablespoon at a time to create a glossy sauce.
- Step 5: Off heat, stir in 1/2 cup fresh basil leaves until evenly distributed and wilted.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered San Marzano Tomato Pasta with Basil take to make?
Total time is about 45 minutes (15 min prep + 30 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 Pasta with Basil?
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 ounces spaghetti from drying out.
Can I substitute ingredients in Slow-Simmered San Marzano Tomato Pasta with Basil?
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 Pasta with Basil 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 Pasta with Basil?
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
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
