Here’s a simple, classic spaghetti recipe with a tomato-based sauce. I’ll also include tips to make it taste restaurant-quality.
Ingredients (Serves 4)
For the pasta:
- 12 oz (340 g) spaghetti
- Water for boiling
- 1–2 tsp salt
For the sauce:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3–4 garlic cloves, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
Optional additions:
- Fresh basil leaves
- Grated Parmesan cheese
- Cooked ground beef, sausage, or mushrooms for a meaty version
Instructions
1. Cook the Spaghetti
- Bring a large pot of water to a boil, add salt.
- Add spaghetti and cook according to package instructions until al dente.
- Drain, reserving 1/2 cup of pasta water.
2. Make the Sauce
- Heat olive oil in a large pan over medium heat.
- Sauté onion until soft (3–4 minutes).
- Add garlic and cook 30 seconds until fragrant.
- Stir in crushed tomatoes, sugar, basil, oregano, salt, pepper, and red pepper flakes.
- Simmer on low heat for 15–20 minutes, stirring occasionally.
3. Combine Pasta and Sauce
- Add cooked spaghetti to the sauce and toss to coat evenly.
- If the sauce is too thick, add a splash of reserved pasta water.
4. Serve
- Top with fresh basil and grated Parmesan cheese.
- Serve immediately with garlic bread or a simple salad.
💡 Tips:
- For extra flavor, sauté a splash of red wine with the onions before adding tomatoes.
- Fresh herbs (basil, parsley) added at the end make the sauce more vibrant.
- Don’t rinse the pasta; the starch helps the sauce cling better.
If you want, I can also give you a creamy spaghetti version (like spaghetti alla carbonara or with pumpkin cream) for a fun twist.
Do you want me to do that?
