Description
A delicious and comforting skillet pasta dish tossed in a simple tomato-garlic sauce, perfect for quick weeknight dinners.
Ingredients
- 12 oz (340 g) spaghetti
- 2 tbsp olive oil
- 3 garlic cloves, finely minced
- 1/4 tsp red pepper flakes (optional)
- 1 can (28 oz / 800 g) crushed tomatoes or passata
- 1 tsp sugar
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- 1/2 tsp dried Italian seasoning or oregano
- 1/4 cup (60 ml) pasta cooking water (reserve)
- 1/2 cup (45 g) freshly grated parmesan, plus more to serve
- 1/2 cup fresh basil, torn
- 1 tbsp butter (optional)
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Instructions
- 1. Bring a large pot of salted water to a rolling boil. Cook spaghetti to al dente per package instructions. Reserve 1/2 cup pasta water; drain.
- 2. While pasta cooks, heat olive oil in a large skillet over medium. Add garlic and red pepper flakes; cook 30–45 seconds until fragrant (don’t brown).
- 3. Stir in crushed tomatoes, sugar, salt, pepper, and Italian seasoning. Simmer 6–8 minutes until slightly thickened.
- 4. Add drained spaghetti to the skillet with 1/4 cup reserved pasta water. Toss over medium heat 1–2 minutes until glossy and well coated. Stir in butter (if using), half the parmesan, and half the basil.
- 5. Plate hot and top with remaining parmesan and basil. Crack on extra black pepper to taste.