Spaghetti with Red Sauce
Simple, classic, and endlessly comforting — Spaghetti with Red Sauce is the ultimate go-to pasta dish.
Made with just a few pantry staples like tomatoes, garlic, olive oil, and fresh basil, this timeless Italian favorite is all about pure, vibrant flavor.
Why You’ll Love This Recipe
Authentic Taste: Slow-simmered tomatoes and fresh basil bring bold, traditional Italian flavors.
Simple Ingredients: Only six ingredients — no complicated steps or fancy equipment.
Budget-Friendly: Delicious and satisfying without breaking the bank.
Vegetarian & Naturally Dairy-Free: Great for various dietary needs.
Key Ingredients
Spaghetti: A pasta classic that absorbs just the right amount of sauce.
Peeled Tomatoes: The heart of the red sauce — sweet, juicy, and rich in flavor.
Garlic: Infuses the sauce with deep, aromatic flavor.
Extra Virgin Olive Oil: Adds richness and helps sauté the garlic to perfection.
Fresh Basil: Brings brightness and an unmistakable Italian touch.
Fine Salt: Essential to enhance and balance the flavors.
Spaghetti with Red Sauce
Ingredients:
Spaghetti 0.7 lb (320 g)
Peeled tomatoes 28 oz (800 g)
Extra virgin olive oil 2 ¼ tbsp (30 g)
Garlic 1 clove
Basil to taste
Fine salt to taste
Instructions:
Prepare the Sauce:
In a large pan, heat the olive oil over medium-high heat. Add the garlic clove (cut in half to remove the bitter core) and sauté for about 2 minutes.
Add Tomatoes and Simmer:
Pour in the peeled tomatoes and a pinch of salt. Stir, cover with a lid, and lower the heat. Let it simmer gently for at least 1 hour, stirring occasionally.
Smooth the Sauce:
After cooking, remove the garlic and press the sauce through a sieve or use a food mill to make it smooth and creamy.
Add Basil and Keep Warm:
Return the sauce to the pan, reduce the heat to low, and stir in fresh basil leaves. Turn off the heat after a few minutes and keep the sauce warm.
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (firm to the bite). Drain the pasta.
Combine and Serve:
Add the drained spaghetti to the sauce. Toss everything together over medium-high heat for a minute or two. Serve hot, garnished with more basil if you like.
Recipe Notes: Spaghetti with Red Sauce
Use Quality Tomatoes:
The flavor of the sauce depends heavily on the tomatoes. Choose high-quality canned peeled tomatoes, such as San Marzano, for a sweeter, richer taste.
Low and Slow Simmering Is Key:
Letting the sauce simmer for at least 1 hour helps break down the tomatoes, concentrates their flavor, and reduces acidity for a smoother, well-balanced sauce.
Remove Garlic for a Subtle Flavor:
Cooking the garlic whole (or halved) and removing it later gives the sauce a gentle garlic aroma without overpowering it.
Smooth Sauce Option:
For a velvety texture, pass the sauce through a sieve or use a food mill. Alternatively, an immersion blender can give you a similar result with less mess.
Salt Your Pasta Water Well:
The water should be salty like the sea — this is your chance to season the pasta itself.
Cook Pasta Al Dente:
“Al dente” means “to the tooth” — firm but tender. This helps the pasta hold its shape and absorb the sauce better.
Add Basil at the End:
Stir in fresh basil after removing the sauce from heat to preserve its bright flavor and vibrant color.
No Cheese Needed — But Optional:
This dish shines on its own, but feel free to top with grated Parmesan or Pecorino Romano if you like a cheesy finish.
Toss, Don’t Just Top:
Always toss the pasta with the sauce in the pan for a few minutes — this allows the starch in the pasta to bind with the sauce for better coating and flavor.
Nutrition Information
(Approx. per serving, 4 servings total)
Calories: ~410 | Carbohydrates: 60g | Protein: 9g | Fat: 14g | Fiber: 4g | Sodium: ~300mg
Kitchen Tools & Timing
Large pot for boiling pasta
Large pan or pot for sauce
Sieve, food mill, or immersion blender
Tongs or pasta fork
Recipe Swaps and Variations
Pasta Options: Use linguine, penne, or gluten-free spaghetti instead of traditional spaghetti.
Add Cheese: Top with grated Parmesan or Pecorino Romano for a cheesy finish.
Spicy Kick: Add red pepper flakes when sautéing garlic.
With Protein: Stir in sautéed mushrooms, grilled chicken, or meatballs for a more filling dish.
Extra Veggies: Add chopped onion, zucchini, or bell pepper to the sauce for added nutrients.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 3–4 days.
Freezer: Freeze the sauce separately (without pasta) for up to 2 months.
Reheating Tip: Reheat pasta gently with a splash of water or olive oil to loosen the sauce.
Food and Drink Pairings
Sides: Garlic bread, Caesar salad, roasted veggies.
Drinks: A glass of Chianti or Pinot Noir, sparkling water with lemon, or iced tea.
Dessert: Tiramisu, panna cotta, or a scoop of gelato.
Frequently Asked Questions:
Can I use fresh tomatoes instead of canned?
Yes! Blanch and peel ripe tomatoes, then blend them.
You’ll need about 2 pounds to replace the canned tomatoes.
Can I add onion to the sauce?
Absolutely — finely diced onion can be sautéed with the garlic for extra flavor.
Is it okay to use dry basil instead of fresh?
Fresh basil is preferred, but you can use 1 teaspoon of dried basil if that’s all you have.
Can I double the recipe?
Yes, this sauce doubles easily. Make extra and freeze it for future meals.
What’s the best way to get a smooth sauce?
Push the sauce through a sieve or food mill, or blend it with an immersion blender.
Why simmer the sauce for an hour?
Long simmering helps reduce the sauce, deepen the tomato flavor, and create a smooth texture.
Should I salt the pasta water?
Yes! It’s essential for flavor. Use about 1–2 tablespoons of salt per large pot of water.
How do I prevent pasta from sticking?
Stir the pasta during the first couple minutes of boiling and cook in plenty of water.
Can I make this ahead of time?
Yes — both the sauce and the pasta can be made ahead.
Store separately and combine when reheating.
What type of olive oil should I use?
Extra virgin olive oil is best for flavor, but light olive oil works in a pinch.