Description
A quick and easy one pot spaghetti recipe that combines dry pasta, garlic, and canned tomatoes cooked together for a flavorful, minimal cleanup meal perfect for busy weeknights.
Ingredients
Scale
Spaghetti
- 8 oz dry spaghetti
Sauce and Seasoning
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes in juice
- Salt and pepper to taste
Garnish
- Fresh basil, for garnish
- 1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil and sauté garlic: Heat olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn the garlic.
- Add tomatoes and season: Pour in the canned diced tomatoes along with their juice. Season the mixture with salt and pepper to taste and stir to combine.
- Add spaghetti and water: Stir in the uncooked spaghetti, pushing it down gently to submerge it evenly. Add enough water or broth to cover the pasta by about an inch.
- Cook the pasta: Bring the mixture to a boil, then reduce the heat to a simmer and cook uncovered for 10-12 minutes. Stir occasionally to prevent sticking, cooking until the spaghetti is al dente and most of the liquid has been absorbed.
- Finish and serve: Remove the pot from heat. Stir in fresh basil leaves and grated Parmesan cheese. Serve the spaghetti hot, garnished with additional basil or Parmesan if desired.
Notes
- Use broth instead of water for richer flavor.
- Stir frequently to prevent the pasta from sticking to the bottom.
- Adjust salt and pepper according to taste preferences.
- For a vegan version, omit Parmesan cheese or use a plant-based alternative.
- Fresh basil can be substituted with dried basil, but add it during cooking for better flavor release.
