When it comes to comfort food, nothing quite compares to a big plate of Classic Spaghetti with Tomato Sauce. It’s a go-to in our house because it’s so simple yet full of flavor.
With pantry staples like canned crushed tomatoes, garlic, and olive oil, you can have a delicious meal on the table in no time—perfect for those busy weeknights or laid-back weekend dinners.
What makes this dish even better is how everything comes together: tomatoes simmer until rich and flavorful, a pinch of red pepper adds just the right amount of heat, and fresh basil ties it all together. Paired with some garlic bread, it’s a meal that even the pickiest eaters can’t resist!
How to Make Classic Spaghetti with Tomato Sauce
Note: The full instructions are provided in the recipe card below.
Spaghetti with Tomato Sauce:
- Bring salted water to a boil.
- Sauté onion and garlic in olive oil until soft.
- Add crushed tomatoes and pasta water, then season with chicken bouillon, sugar, and red pepper flakes.
- Simmer sauce for 25-30 minutes, stir in lemon juice.
- Cook spaghetti until al dente, then transfer to the sauce.
- Toss with fresh basil and butter or olive oil, adjusting with pasta water as needed.
- Serve immediately.
Garlic Cheese Bread:
- Melt butter with oil, parsley, and garlic.
- For sliced bread: brush with garlic butter, add cheese if desired, and toast under the broiler or bake at 375°F.
- For split bread: bake at 400°F, add cheese if desired, and broil briefly.
- Cut and serve.
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📖 Recipe
Easy Spaghetti with Tomato Sauce
Tools
Ingredients
- ½ cup extra-virgin olive oil
- 2 tablespoons butter
- 1 medium onion , finely chopped
- 10 cloves garlic , slivered or minced
- One 28-ounce can of plum tomatoes , crushed by hand
- 1 teaspoon Red pepper flakes (omit if you have small children)
- ½ teaspoon Knorr Granulated Chicken Bouillon or kosher salt , adjust to taste
- 1 tablespoon granulated sugar
- ½ cup torn basil leaves or chopped fresh Italian Parsley
- 1 tablespoon fresh lemon juice , optional
Serving:
- 1 pound linguine or spaghetti
- ½ cup grated Parmesan , plus for serving
- Chopped fresh basil or Italian parsley for garnish
For the Garlic Cheese Bread:
- 2 teaspoons granulated garlic or fresh garlic clove , peeled
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil
- 1 loaf of french bread or a large country rustic baguette , ½ inches sliced or split the bread half lengthwise
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 3 tablespoons grated Parmigiano cheese , optional
- Mozzarella cheese or Mexican Blend , shredded, as needed (optional)
Instructions
For the Spaghetti with Tomato Sauce
- Bring a large pot of salted water to a boil. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and cook until soft and translucent, about 5-10 minutes.
- Stir in the crushed tomatoes, then rinse the can with 1 cup of pasta water and add it to the skillet. Season with chicken bouillon (or kosher salt), sugar, and red pepper flakes. Let the sauce simmer for 25-30 minutes to thicken and develop flavor. Stir in lemon juice.
- Meanwhile, cook the spaghetti in the boiling water until al dente. Using tongs, transfer the pasta directly into the sauce. Add fresh basil and butter (or a drizzle of olive oil) and toss until the butter melts. If the pasta seems dry, stir in ½ cup (or more) of pasta water. Remove from heat and serve immediately.
For the Garlic Cheese Bread
- In a microwave-safe dish or small saucepan, combine butter, oil, parsley, and garlic. Heat in the microwave for 1 minute or on the stovetop over low heat until the butter melts.
- For sliced bread, arrange the slices on a baking sheet. Brush generously with the garlic butter mixture and sprinkle with cheese, if desired. Toast under the broiler until golden brown, or bake at 375°F for about 10 minutes, until lightly golden. If using mozzarella, broil for 30 seconds until bubbly and golden.
- For split bread, preheat the oven to 400°F. Place the bread on a baking sheet, brush with the garlic butter mixture, and sprinkle with cheese, if desired. Bake for 8-15 minutes, until golden and toasted. If using mozzarella, broil for 30 seconds until bubbly and golden. Cut into pieces and serve.
Notes
- To store: Refrigerated Leftover Spaghetti with Tomato Sauce, covered for up to 2 days. Reheat in the microwave until hot. Garlic cheese bread can be kept at room temperature for two days, wrapped tightly in plastic or foil.
- To reheat: Wrap it in foil and bake it for 10-12 minutes in a preheated 350 F oven. Alternatively, you can use the microwave to reheat quickly.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.