Ingredients
Scale
- 1 pound spaghetti
- 1 can (28 ounces) crushed tomatoes
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh basil for garnish
- Grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat, sauté garlic for 30 seconds, then add crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 10-15 minutes.
- Toss cooked spaghetti in the tomato sauce over low heat for 2-3 minutes to warm through. Adjust seasonings as needed.
- Serve the spaghetti in bowls, topped with grated Parmesan cheese and fresh basil.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of water when reheating to keep the pasta moist.
- This dish can be customized with veggies, meat, or different spices based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 5mg