Split-Sauce Spaghetti with Tomato and Pesto Halves

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant presentation where spaghetti is divided between a simmered tomato sauce and a fresh basil pesto, creating a harmonious balance of flavors on a single plate. This italian-inspired pasta (vegetarian) ready in about 45 minutes blends spaghetti, olive oil, small, finely chopped onion 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 2, 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.

Prep: 20 min Cook: 25 min Serves 2 Italian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped onion and cook for 5 minutes until translucent.
  3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant without browning.
  4. Step 4: Stir in 1 (28 oz) can crushed tomatoes, 1 tsp dried oregano, 1/4 tsp red pepper flakes, and salt and pepper to taste. Simmer uncovered for 15 minutes until thickened.
  5. Step 5: Remove from heat, stir in 1/4 cup torn fresh basil and 2 tbsp toasted pine nuts.
  6. Step 6: Divide the drained spaghetti into two equal portions (about 4 oz each) on two plates.
  7. Step 7: Spoon the tomato sauce over one portion of spaghetti and the 1/2 cup basil pesto over the other. Sprinkle each with 1/4 cup grated Parmesan cheese.

Equipment for this recipe

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Frequently asked questions

How long does Split-Sauce Spaghetti with Tomato and Pesto Halves take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Split-Sauce Spaghetti with Tomato and Pesto Halves?

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 Split-Sauce Spaghetti with Tomato and Pesto Halves?

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 Split-Sauce Spaghetti with Tomato and Pesto Halves for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Split-Sauce Spaghetti with Tomato and Pesto Halves 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.

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