Weeknight Tomato Basil Spaghetti
This is the dinner I make on the nights I have nothing planned and no energy to plan. Everything comes from the pantry, and it's on the table before the kids finish asking what's for dinner. It tastes far more special than the effort it asks for.
The move that makes it restaurant-good is finishing the pasta in the sauce with a splash of starchy pasta water. That cloudy water is liquid gold — it emulsifies the oil and tomato into a glossy sauce that actually clings to every strand instead of pooling at the bottom.
Fresh basil goes in at the very end, off the heat, so it stays fragrant and bright. Stir half in and scatter the rest on top with a snowfall of parmesan.
Mia's tips
- •Save a mug of pasta water before draining — it's what makes the sauce silky.
- •Cook the garlic gently; browned garlic turns bitter and takes over the dish.
- •A pinch of sugar balances tomatoes that taste a little too sharp.
Recipe
Weeknight Tomato Basil Spaghetti
A bright, garlicky tomato-basil spaghetti built from pantry staples — dinner on the table in twenty minutes flat.
Ingredients
Instructions
- 1Boil the spaghetti in well-salted water until just shy of al dente. Reserve 1 cup pasta water, then drain.
- 2Meanwhile, warm the olive oil over medium heat and cook the garlic and chili flakes gently until fragrant, 1 minute.
- 3Add the crushed tomatoes and sugar. Simmer 10 minutes until slightly thickened. Season.
- 4Add the drained pasta and a splash of pasta water; toss over the heat 1–2 minutes until glossy and coated.
- 5Off the heat, stir in half the basil. Serve topped with the rest and plenty of parmesan.
Nutrition (per serving, estimated)
