Italian Spaghetti Recipe: Classic and Easy

Simple pasta dinners often fail because the sauce lacks depth or the noodles get overcooked and gummy. Spaghetti doesn’t need complicated tricks, but it does demand a little attention to detail. When you get a few basics right, you end up with a bowl that tastes like it came straight out of a proper Italian kitchen instead of a rushed weeknight shortcut.

This classic spaghetti recipe focuses on bold tomato flavor, balanced seasoning, and perfectly cooked pasta. It’s straightforward, reliable, and honestly one of those meals I keep coming back to because it never disappoints.

What Makes This Recipe Shine

This recipe works because it keeps things simple and does each step properly instead of cutting corners. You build flavor slowly in the sauce, season in layers, and treat the pasta like it actually matters. That combination makes a huge difference.

The sauce leans on good crushed tomatoes, garlic, olive oil, and a little dried oregano, but the real magic happens when you let it simmer long enough to concentrate. I don’t rush it, and I never drown it in sugar to “fix” acidity. A pinch of salt and patience handle that just fine.

The spaghetti itself gets cooked just to al dente, not soft and floppy. I always finish it in the sauce for a minute or two so the noodles absorb flavor instead of sitting underneath it like an afterthought. That small move turns a basic dinner into something that feels intentional.

And honestly, this recipe shines because it’s dependable. You can serve it on a random Tuesday or to guests who think they know pasta, and it holds up every time.

Ingredients You’ll Need

• 400g dried spaghetti
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, finely minced
• 1 small onion, finely chopped
• 800g canned crushed tomatoes (good quality makes a difference)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional, but I like a little kick)
• Salt, to taste
• Freshly ground black pepper
• A small handful of fresh basil leaves, torn
• Freshly grated Parmesan cheese, for serving

Step-by-Step Instructions

Step 1: Start the Sauce Base

1. Heat olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook for about 4–5 minutes until soft and slightly translucent.
3. Stir in the minced garlic and cook for 30–40 seconds, just until fragrant.

Don’t let the garlic brown because that bitterness sticks around. Keep the heat steady and stir gently so everything cooks evenly.

Step 2: Build the Tomato Flavor

4. Stir in the tomato paste and cook it for about a minute to deepen the flavor.
5. Add the crushed tomatoes, oregano, red pepper flakes, salt, and black pepper.
6. Bring the sauce to a gentle simmer.

Let the sauce cook uncovered for 20–30 minutes, stirring occasionally. It should thicken slightly and taste richer as the water evaporates and the flavors settle together.

Step 3: Cook the Spaghetti Properly

7. Bring a large pot of well-salted water to a rolling boil.
8. Add the spaghetti and cook according to package instructions until just al dente.
9. Before draining, reserve about ½ cup of pasta water.

The water should taste like the sea, not like plain tap water. That salt is your only chance to season the pasta itself.

Step 4: Marry Pasta and Sauce

10. Transfer the drained spaghetti directly into the simmering sauce.
11. Add a splash of reserved pasta water and toss everything together over low heat for 1–2 minutes.
12. Stir in torn fresh basil right at the end.

That final toss lets the starch from the pasta water help the sauce cling to every strand. It’s a small step that makes a noticeable difference.

Step 5: Finish and Serve

13. Turn off the heat and adjust seasoning if needed.
14. Plate the spaghetti and top generously with freshly grated Parmesan.

Serve immediately while it’s hot and glossy. I always add an extra grind of black pepper on top because it wakes everything up.

Common Mistakes to Avoid

One of the biggest mistakes people make is under-seasoning the pasta water. If the water tastes bland, the spaghetti will too, and no amount of sauce can fully fix that. Salt it properly from the start.

Another common issue is overcooking the garlic. Garlic burns fast, and once it turns dark brown, it adds a harsh flavor that lingers. Keep an eye on it and stay nearby during that step.

Some people also skip simmering the sauce long enough. A quick five-minute boil won’t develop depth, and you’ll end up with something that tastes flat and watery. Let it reduce and thicken naturally.

Finally, piling sauce on top of plain drained spaghetti without mixing them together leads to uneven flavor. Tossing the pasta in the sauce ensures every bite tastes balanced instead of dry at the bottom and heavy on top.

Alternatives & Substitutions

If you want to add protein, browned Italian sausage works beautifully in this recipe. I cook it separately, drain excess fat, then stir it into the sauce before simmering. Ground beef also fits if you’re leaning toward a heartier version.

For a vegetarian twist with more texture, sautéed mushrooms add depth and a slightly meaty bite. Zucchini or eggplant cubes also blend nicely into the tomato base without overpowering it.

If you prefer a smoother sauce, blend it briefly with an immersion blender before adding the pasta. I sometimes do that when I want a silkier finish, especially if I’m serving it to picky eaters.

You can also swap Parmesan for Pecorino Romano if you like a sharper, saltier finish. I personally love Pecorino when I want that extra punch.

FAQ

Can I make this sauce ahead of time?

Yes, and it actually tastes better the next day. Store it in the fridge for up to three days and reheat gently before tossing with freshly cooked pasta.

Can I freeze the sauce?

Absolutely. Let it cool completely, transfer it to airtight containers, and freeze for up to three months. Thaw overnight in the fridge before reheating.

What’s the best spaghetti brand to use?

I prefer a good-quality durum wheat pasta with a slightly rough texture because it holds sauce better. Cheap, overly smooth noodles tend to let the sauce slide off.

How do I make it less acidic?

If the tomatoes taste sharp, try a small knob of butter stirred in at the end. That softens acidity without making the sauce sweet.

Can I use fresh tomatoes instead of canned?

You can, but you’ll need very ripe tomatoes and more cooking time. Canned crushed tomatoes often give more consistent results, especially outside peak tomato season.

Is this recipe spicy?

Only slightly, and that depends on the red pepper flakes. If you’re not into heat, simply leave them out and the sauce will stay mellow.

Final Thoughts

Classic spaghetti doesn’t need drama or over-the-top ingredients to feel satisfying. When you treat the sauce and pasta with a bit of care, the result tastes balanced and comforting without trying too hard.

I keep this recipe in rotation because it works, plain and simple. Once you try it this way, boxed jar sauce might start collecting dust in your pantry.