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Simple Tomato and Basil Spaghetti

This classic spaghetti dish features a bright, fresh tomato sauce infused with fragrant basil. Minimalist in technique, it relies on ripe tomatoes, garlic, and quality olive oil to create a juicy, flavorful topping that clings beautifully to al dente pasta, resulting in a vibrant, summery final appearance.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g spaghetti preferably durum wheat, cooked al dente
  • 4 large ripe tomatoes heirloom, plum, or cherry varieties, chopped
  • 3 cloves garlic thinly sliced for mellow flavor
  • 2 tbsp good quality extra virgin olive oil for cooking and finishing
  • 1 bunch fresh basil torn just before adding
  • to taste sea salt for pasta water and seasoning
  • to taste freshly ground black pepper for seasoning

Equipment

  • Large pot
  • Large skillet or wide saucepan
  • Tongs or pasta fork
  • Chef's knife

Method
 

  1. Bring a large pot of salted water to a rolling boil and cook the spaghetti until just shy of al dente, about 8 minutes.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat and add the sliced garlic, cooking until fragrant and just starting to turn golden—about 30 seconds.
  3. Add the chopped ripe tomatoes to the skillet, stirring gently. Cook for 5-7 minutes, crushing some with the back of a spoon, until the juices burst and the mixture is saucy and fragrant.
  4. Drain the pasta, reserving about half a cup of the starchy cooking water.
  5. Add the drained spaghetti to the skillet with the tomato sauce, tossing gently to coat the noodles evenly. If the sauce seems thick, splash in a little reserved pasta water to loosen it up.
  6. Tear the fresh basil leaves and add them to the skillet, tossing again. Cook for another 30 seconds, just enough for the basil to wilt and release its aroma.
  7. Season with salt and freshly ground black pepper to taste. Remove from heat once the sauce is glossy and clings to the pasta.
  8. Serve immediately, drizzled with a little extra olive oil and topped with additional basil if desired for a fresh, vibrant presentation.

Notes

For best flavor, tear the basil just before adding. Use ripe, juicy tomatoes for a naturally sweet and tangy sauce. Reserve some pasta water to help the sauce cling beautifully to the noodles.