Spaghetti with Tomato and Basil Sauce
A vibrant and simple dish featuring al dente spaghetti tossed in a light tomato sauce infused with garlic and fresh basil. Inspired by modern interpretations and classic Italian tradition, it beautifully balances freshness, acidity, and subtle umami. Delicate spaghetti in a bright tomato‑basil sauce with garlic, olive oil, and fresh basil highlights.
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Print PinServings: 4 Servings
Calories: 444kcal
Cost: £5.00
Equipment
- 1 Cutting Board
- 1 Cooks Knife
- 1 Large Pot
- 1 Colander
- Wooden Spoon
Ingredients
- 320 g Spaghetti, dried 11 oz
- 2 tbsp Olive Oil, extra virgin 2 tbsp
- 3 each Garlic Cloves, finely sliced 3 large
- 400 g Peeled Italian Tomatoes, tinned or fresh 14 oz tin
- 1 each Bay Leaf
- ½ tsp Caster Sugar, to balance acidity ½ tsp
- Salt to taste to taste
- Black Pepper freshly ground to taste
- 20 g Fresh Basil Leaves, torn by hand ¾ cup
- 30 g Parmigiano Reggiano, grated plus extra to serve (1 oz)
Optional Authentic Enhancement
- 1 tbsp Unsalted Butter for finishing the sauce 1 tbsp
Instructions
- Bring a large pot of well-salted water to a rolling boil and cook the spaghetti until just al dente according to packet instructions.
- Meanwhile, in a large sauté pan, heat the olive oil over medium heat.
- Add the sliced garlic and gently cook until fragrant and pale golden—do not allow to brown.
- Pour in the crushed tomatoes, season with sugar, salt, and black pepper, and simmer gently, uncovered for 15–20 minutes until the sauce thickens and begins to concentrate in flavour
- Adjust the seasoning to taste.
- Drain the spaghetti, reserving a cup of pasta water.
- Toss the drained spaghetti directly in the sauce, with the butter if using, adding a splash of pasta water if needed to help the sauce coat evenly.
- Adjust the seasoning to taste and stir in the grated Parmigiano Reggiano and the remaining basil just before serving.
Presentation
- Divide the spaghetti among warm bowls.
- Garnish with extra basil leaves and a generous sprinkle of freshly grated Parmigiano Reggiano.
- Finish each portion with a drizzle of good quality olive oil and a crack of black pepper.
Notes
Pro Tips for Authenticity
• Use high-quality tinned San Marzano tomatoes and crush them by hand for better texture and control. • Other herbs can be used, according to your preference. • Traditionally, the garlic is kept pale to preserve its fresh aromatics, but I quite like the background flavour when it is browned slightly. • A little squeeze of lemon juice can help make the flavours sing.
• Use high-quality tinned San Marzano tomatoes and crush them by hand for better texture and control. • Other herbs can be used, according to your preference. • Traditionally, the garlic is kept pale to preserve its fresh aromatics, but I quite like the background flavour when it is browned slightly. • A little squeeze of lemon juice can help make the flavours sing.
Nutrition
Calories: 444kcal | Carbohydrates: 67g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 369mg | Potassium: 412mg | Fiber: 4g | Sugar: 6g | Vitamin A: 597IU | Vitamin C: 9mg | Calcium: 153mg | Iron: 3mg
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