Spaghetti with Tomato-Basil Sauce and Parmesan
Classic Italian spaghetti tossed in a vibrant tomato and fresh basil sauce, finished with freshly grated Parmesan for a simple, comforting pasta. This italian-inspired pasta (vegetarian) ready in about 25 minutes blends spaghetti pasta, olive oil, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 pasta
- 3 tbsp olive oil
- 3 cloves garlic cloves, minced
- 28 oz canned crushed tomatoes
- 1/2 cup fresh basil leaves, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 3/4 cup Parmesan cheese, grated
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 ounces of spaghetti pasta and cook for 8-10 minutes until al dente. Drain and reserve 1/2 cup of pasta water.
- Step 2: While pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 teaspoon red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
- Step 3: Pour in 28 ounces of canned crushed tomatoes, season with 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer the sauce over medium-low heat for 10 minutes until slightly thickened.
- Step 4: Stir in 1/2 cup chopped fresh basil and add the drained spaghetti to the skillet. Toss well, adding reserved pasta water 2 tablespoons at a time until the sauce evenly coats the pasta.
- Step 5: Remove from heat and sprinkle 3/4 cup freshly grated Parmesan cheese over the pasta. Toss once more to combine and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spaghetti with Tomato-Basil Sauce and Parmesan take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spaghetti with Tomato-Basil Sauce and Parmesan?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spaghetti with Tomato-Basil Sauce and Parmesan?
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 Spaghetti with Tomato-Basil Sauce and Parmesan 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.
Is Spaghetti with Tomato-Basil Sauce and Parmesan vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
