Weeknight tomato and basil spaghetti
NellTwenty minutes, one pan of sauce and a handful of basil.
This is the first recipe I teach anyone who wants to cook more. Good tomatoes, garlic warmed gently in olive oil, and basil torn in at the end. Nothing else is needed.
Whole tomatoes break down sweeter and silkier than chopped ones. Crush them with your hand as they go into the pan.
Save some pasta water
A splash of the starchy cooking water is what makes the sauce cling to the spaghetti instead of pooling in the bowl.
Weeknight tomato and basil spaghetti
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Makes
- 4 servings
Ingredients
Method
Bring a large pot of well-salted water to the boil and cook the spaghetti until 1 minute short of al dente. Save a mug of the cooking water before draining.
Meanwhile, warm the oil, garlic and chilli in a wide pan over medium-low heat until the garlic is pale gold, about 3 minutes.
Add the tomatoes, crushing them as they go in, and the salt. Simmer briskly for 12 to 15 minutes, until thick and glossy.
Toss the drained spaghetti into the sauce with a splash of the cooking water and stir over the heat for 1 minute, until the sauce clings. Tear in the basil and serve with Parmesan.
Notes
Leave out the Parmesan for a vegan bowl.
Home baker and recipe writer. Every recipe here has been made at least five times on a weeknight and is written in cups and in grams.
Stay in the loop
Get notified when new posts are published. No spam, just content.
By subscribing, you agree to get emails from Ember & Oat. You can unsubscribe at any time. Privacy policy
Comments