Making simple spaghetti is quick and budget-friendly. Here’s a straightforward guide you can follow. What you’ll need
- Spaghetti: 1 pound (approx. 450 g)
- Olive oil: 1 tablespoon
- Garlic: 2–3 cloves, minced (adjust to taste)
- Canned crushed or diced tomatoes: 1 can (28 ounces) or 2 cups tomato sauce
- Onion: 1 small, finely chopped (optional)
- Salt and pepper: to taste
- Italian seasoning or dried oregano/basil: 1 teaspoon (optional)
- Grated Parmesan or cheese of choice: for serving (optional)
- Fresh parsley or basil: for garnish (optional)
Steps
- Boil the pasta
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to package directions until al dente.
- Reserve a cup of pasta water, then drain the pasta.
- Make a quick sauce
- While pasta cooks, heat a large skillet over medium heat.
- Add olive oil. If using onion, sauté until translucent, about 2–3 minutes.
- Add minced garlic and cook 30–60 seconds until fragrant, being careful not to burn it.
- Pour in crushed tomatoes or tomato sauce. If you have whole tomatoes, break them up with your spoon.
- Season with salt, pepper, and Italian seasoning (or oregano/basil). Let simmer gently for 8–10 minutes to blend flavors.
- If the sauce looks thick, splash in a little of the reserved pasta water to reach your desired consistency.
- Combine and finish
- Add the drained spaghetti to the sauce, tossing to coat. If needed, add more pasta water a splash at a time to loosen the sauce so it clings to the noodles.
- Taste and adjust salt/pepper. If you like, stir in a bit of cheese off the heat.
- Serve
- Plate the spaghetti, top with extra cheese and a sprinkle of chopped parsley or basil if using.
- Serve hot, with a simple side like a green salad or crusty bread if you’d like.
Tips for best results
- For a richer flavor, sauté garlic in olive oil for a longer moment but avoid browning it too dark.
- Want a faster version? Use 1 jar (24–28 ounces) of marinara sauce and skip chopping onions.
- If you prefer meat in the sauce, brown 1 pound of ground beef or sausage with the onion before the tomatoes.
Variations
- Garlic and oil (aglio e olio): Use fewer ingredients—spaghetti, olive oil, garlic, red pepper flakes, and parsley—finished with Parmesan.
- Creamy touch: Stir in a splash of cream or grated cheese at the end to mellow the acidity.
If you’d like, share the ingredients you have on hand or dietary preferences, and I’ll tailor a specific, quick recipe for you.
