Recipes › Pasta › Speedy Spaghetti Recipe

Speedy Spaghetti Recipe

Recipe by Pedro M. A. Neves

This quick Italian pasta comes together in under 20 minutes with a vibrant tomato and garlic sauce that tastes like it simmered for hours. Fresh herbs and quality canned tomatoes create an authentic, light dish that captures the essence of Roman-style spaghetti aglio e pomodoro. Perfect for busy weeknights when you want restaurant-quality pasta at home.

Ingredients

• 400g (14 oz) spaghetti
• 400g (14 oz) canned crushed San Marzano tomatoes
• 6 cloves garlic, thinly sliced
• 75 ml (5 tbsp) extra virgin olive oil
• 1 small dried red chili, crumbled (or 1/4 tsp red pepper flakes)
• 10g (1/3 oz) fresh flat-leaf parsley, roughly chopped
• 5g (1/6 oz) fresh basil leaves
• 1 tsp sea salt
• 1/2 tsp black pepper
• Pasta water as needed

Instructions

1. Bring a large pot of salted water to a rolling boil. Add spaghetti and stir to separate strands. Cook for 9-11 minutes until al dente, then drain, reserving 120 ml (1/2 cup) pasta water.

2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add thinly sliced garlic and stir constantly for 1-2 minutes until fragrant and light golden.

3. Add crumbled chili to the garlic and oil, stirring for 15 seconds to toast the spice.

4. Pour in the crushed tomatoes and stir well. Add 1/2 tsp sea salt and black pepper. Bring to a gentle simmer.

5. Reduce heat to low and simmer the sauce for 4-5 minutes, stirring occasionally, until slightly thickened.

6. Add drained spaghetti directly to the sauce. Toss well, adding pasta water a splash at a time until the sauce coats the noodles and reaches a silky consistency.

7. Remove from heat and stir in chopped parsley and fresh basil leaves. Taste and adjust salt and pepper as needed.

8. Divide among serving bowls and drizzle with additional olive oil if desired. Serve immediately while hot.

Substitutions

• Use whole wheat or legume-based spaghetti for increased fiber and protein
• Replace canned tomatoes with 500g fresh tomatoes, roughly chopped and simmered 8-10 minutes
• Substitute olive oil with avocado oil for a milder flavor
• Use gluten-free pasta, cooking according to package directions

Tips

• Reserve pasta water before draining—the starch helps emulsify the sauce and coat the noodles beautifully
• Don't overcook the garlic or it will become bitter; aim for light golden color only
• Add fresh herbs at the end to preserve their bright flavor and aroma
• Toss pasta with sauce over low heat for 1-2 minutes to help them marry together properly

Spaghetti al pomodoro is a cornerstone of Roman cucina romana, exemplifying the Italian philosophy of letting a few quality ingredients shine. This humble dish showcases the importance of San Marzano tomatoes and proper technique in Italian cooking, where simplicity and fresh flavors take precedence over complexity.

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