Spaghetti Tossed in Rustic Tomato and Basil Sauce

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Classic Italian spaghetti lightly coated in a fresh tomato sauce with garlic and basil for a simple, flavorful meal. This Italian pasta recipe (vegetarian), ready in about 25 minutes, pairs spaghetti pasta, extra virgin olive oil, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 420 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 "Build a week of meals around this recipe" 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 pasta
• 3 tbsp extra virgin olive oil
• 4 garlic cloves, minced
• 28 oz canned crushed tomatoes
• 1/2 cup fresh basil leaves, roughly chopped
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese

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Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti pasta and cook uncovered for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: While pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
3. Step 3: Stir in 28 oz canned crushed tomatoes, 1 tsp salt, and 1/4 tsp black pepper. Simmer the sauce for 10 minutes until slightly thickened.
4. Step 4: Toss the drained spaghetti into the tomato sauce along with 1/2 cup roughly chopped fresh basil and 1/2 cup grated Parmesan cheese. Add reserved pasta water 2 tbsp at a time if needed to loosen the sauce and coat the pasta evenly.