There’s something about a bowl of perfectly cooked spaghetti that instantly transports me back to Sunday family dinners, the aroma filling the house, everyone gathered around the table with stories and laughter. It’s such a simple dish, yet when I cook my grandma’s spaghetti recipe, it feels like a warm embrace — everyone asks for seconds or maybe even thirds. I’ve made this countless times, tweaking the sauce with a pinch of this and a sprinkle of that, but the essence remains the same: bright, meaty, and comforting. This dish is what I turn to on busy weeknights when I want something satisfying but don’t want to spend hours in the kitchen. Trust me, once you get the hang of it, it’s a lifesaver, and your family will ask for this every week. It’s honestly one of those recipes that feels like home — familiar, easy, and oh-so delicious.
What is spaghetti?
Think of spaghetti as Italy’s way of giving you a big, hearty hug on a plate. It’s essentially long, thin pasta made from durum wheat and water, traditionally served with all kinds of sauces, most notably a rich, tomato-based sauce. The name “spaghetti” comes from the Italian word “spaghetto,” meaning “little string,” which is pretty spot-on for these string-like noodles. It’s such a versatile dish — think of it as a canvas, ready to be dressed up with everything from simple marinara to meatballs, garlic, or even a splash of olive oil and herbs. My favorite part? It’s fuss-free, mostly affordable, and you can make an incredible meal in under half an hour. Whether you’re whipping it up for a quick weekday dinner or a pub-style feast, spaghetti never disappoints. And honestly, it’s the one dish that never feels sloppy or fail—it just tastes like love.
How do you make Spaghetti?
Quick Overview
This spaghetti recipe is all about simple, honest flavors. Start by boiling a large pot of salted water (don’t skimp on the salt, it’s what makes the noodles flavorful). While the pasta cooks to al dente, I simmer a tomato sauce with garlic, onion, and a splash of olive oil. Once the spaghetti is drained, I toss it into the sauce, let everything mingle for a couple of minutes, and finish with a sprinkle of Parmesan. It’s minimal fuss but bursting with flavor. Honestly, the whole process takes just about 30 minutes, making it perfect for those nights when you want comfort without the long prep. And trust me, the secret’s in the sauce — simple ingredients, cooked just right, and a touch of love makes all the difference.
Ingredients
For the Pasta:
– 1 pound (450g) spaghetti, preferably organic or high-quality durum wheat for the best texture.
– Plenty of salted water (about 4 quarts) — think of it as seasoning the noodles from the inside out
– A drizzle of olive oil to keep the noodles from sticking (optional)
For the Sauce:
– 2 tablespoons good-quality olive oil
– 4 cloves garlic, minced — I always use fresh, it adds so much flavor
– 1 small onion, finely chopped (optional but adds depth!)
– 1 can (28 oz) crushed tomatoes — San Marzano if you can find them, they’re worth it
– Salt and pepper to taste
– Pinch of red pepper flakes (if you like it spicy)
– Handful of fresh basil leaves or dried herbs — whatever you’ve got
For Garnish & Extras:
– Grated Parmesan or Pecorino Romano
– More fresh basil or parsley
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Fill a big pot with water, add salt generously, and bring it to a rolling boil. While waiting, peel and mince your garlic, chop the onion if using, and get all your ingredients within arm’s reach. Nothing’s more frustrating than reaching across the counter mid-cook!
Step 2: Mix Dry Ingredients
We don’t have many dry ingredients in the pasta itself — just the salt in the water. But for the sauce, I often mix salt, pepper, and red pepper flakes in a small bowl so I can season as I go. It’s easier than juggling multiple seasonings as you cook.
Step 3: Mix Wet Ingredients
Heat your olive oil in a saucepan over medium heat. When it’s shimmering, toss in the garlic and onion. Sauté until fragrant and slightly golden, about a minute or two. This is where your kitchen will start smelling like a dream. Be careful not to burn the garlic — that’s no fun!
Step 4: Combine
Add the crushed tomatoes to the pan, stirring well. Season with a pinch of salt, pepper, and red pepper flakes if you want a little kick. Let it simmer gently for about 15 minutes, stirring occasionally. The longer it simmers, the richer the flavor — but it’s totally fine to take it off sooner if you’re in a rush.
Step 5: Prepare Filling (Optional for extra toppings)
If you’re adding anything like sautéed mushrooms, cooked ground beef, or cheese, have those ready to go. I sometimes throw in cooked meat or roasted vegetables to make it more filling. Just keep in mind, the sauce is the star — extra add-ins just make it more interesting.
Step 6: Layer & Swirl
Once your pasta is boiling and just shy of al dente, drain it, reserving a little pasta water. Toss the noodles directly into your sauce, add a splash of pasta water if it looks a bit thick, and stir well. Let everything hang out together for 2-3 minutes so the flavors can marry. It’s the magic step that makes the dish taste even better.
Step 7: Bake (Optional step for baked spaghetti)
If you love baked spaghetti, preheat your oven to 375°F (190°C). Transfer the combined pasta and sauce to a baking dish, sprinkle generously with cheese, and bake uncovered for about 15-20 minutes until bubbling and golden. It’s a nice twist on the classic — crispy edges and cheesy top!
Step 8: Cool & Glaze (or garnish)
Once out of the oven (or just off the stove if skipping baking), sprinkle with fresh basil and extra cheese. I like to let it sit for about 5 minutes — this helps everything settle. Serve it hot and watch everyone dig in — the smell alone brings everyone to the table!
Step 9: Slice & Serve
Use tongs or a large fork to twirl the spaghetti onto plates for a pretty presentation. Add a little extra basil, cheese, or a drizzle of olive oil. This dish is gorgeous when served with crusty bread and a simple green salad.
What to Serve It With
This spaghetti is so flexible—think beyond just the main dish. For a cozy family dinner, I love pairing it with toasted garlic bread and a crisp green salad dressed with balsamic. Sometimes, I serve it alongside oven-roasted vegetables for more color and nutrients, especially if I want to sneak in some greens for the kids. For a casual movie night, toss in some meatballs or sautéed mushrooms, and maybe a glass of red wine or sparkling water with lemon. On weekends, I love making it a bit fancier — add a side of antipasto, some fresh mozzarella, and a sprinkle of fresh herbs. My kids actually ask for this all the time, and I can’t blame them — it’s the kind of meal that feels just like a warm hug without any fuss.
Top Tips for Perfecting Your Spaghetti
After making this dish dozens of times, I’ve learned a few tricks that could help you make it even better:
- Zucchini Prep: If you want to sneak in some veggies, grate zucchini and squeeze out excess moisture with a clean towel before mixing it into your sauce. It adds moisture and a little sweetness without overpowering.
- Mixing Advice: Don’t overmix your pasta once it hits the sauce. A quick toss is enough — this keeps the noodles from turning mushy. Also, reserving a splash of pasta water helps the sauce cling better.
- Swirl Customization: To get a pretty marbled effect when layering or swirling sauces, try gently dragging a toothpick or skewer through the sauce and noodles—practice makes perfect!
- Ingredient Swaps: If you don’t have fresh basil, dried herbs work fine — just use about a third of the amount called for. I’ve made this with whole wheat spaghetti too, and it’s still delicious, just a little heartier.
- Baking Tips: For that golden cheesy topping, broil for the last 2 minutes but keep a close eye — burnt cheese is never a good look! Adjust the oven rack to the middle to prevent burning.
- Glaze Variations: If you want a different look or flavor, try drizzling a balsamic glaze lightly on top or adding a sprinkle of crushed red pepper for heat. Play with toppings to keep it interesting!
This dish has been my go-to comfort food for years, and I’ve learned to love the little tweaks that make it uniquely mine. From the perfect al dente pasta to a sauce that’s just the right balance of acidity and richness, these tips will hopefully help you get closer to restaurant-quality without the fuss.
Storing and Reheating Tips
This spaghetti is perfect for leftovers—just don’t forget to store it properly. Let it cool down to room temperature before transferring it to an airtight container. Reheat in the microwave or on the stovetop, adding a splash of water or broth if it seems dry. It’s best enjoyed within 3 days, but I’ll admit, it never makes it that long at my house! If you want to make it ahead for the week, store the sauce separately and reheat once you’re ready to toss with freshly cooked noodles. If freezing, portion it out into airtight containers and defrost overnight in the fridge. Just keep in mind that spaghetti tends to absorb moisture and can get a bit softer after freezing, but it’s still totally delicious. And if you’re serving leftovers, I recommend adding a sprinkle of fresh cheese or herbs after reheating for that just-made taste. Trust me on this one — nothing beats the smell of warm pasta bubbling with flavor from the fridge!
Frequently Asked Questions
Final Thoughts
This spaghetti recipe is truly one of those dishes that feels like an old friend — simple, reliable, and always welcome at the table. It’s perfect when you want to whip up something hearty without fuss, and the flavors are so familiar that everyone will feel right at home. Over the years, I’ve added my own little touch — a dash of red wine in the sauce, a sprinkle of crushed red pepper, a handful of fresh basil — but the core remains the same: good ingredients, patience, and a lot of love. I hope you give this a try and find yourself dreaming about that first bite, just like I do every time. Don’t forget to share your own twists — I love hearing how others customize it! Happy cooking, and I can’t wait to hear how yours turns out!
spaghetti
Ingredients
Main Ingredients
- 1 lb skinless chicken breast halves
- 8 oz spaghetti
- 2 cups grape tomatoes halved
- 6 cloves garlic smashed and coarsely chopped
- 4 tsp extra virgin olive oil
- 4 tbsp chopped fresh basil
Instructions
Preparation Steps
- Bring a large pot of salted water to boil.
- Season chicken generously with salt, pepper, oregano, and basil.
- Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink. Remove chicken and set aside.
- Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.
- While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt, and pepper, then reduce heat to medium-low. Sauté about 4-5 minutes.
- When pasta is drained, add pasta to skillet with tomatoes. Toss well. If pasta seems too dry, add some reserved pasta water.
- Add cooked chicken and chopped basil to the skillet. Toss well. Serve immediately.
Notes
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