How to Make the Perfect Tomato Basil Spaghetti Aglio e Olio
Italian · Easy · 20 min · 4 servings
This classic Roman pasta dish uses only a handful of ingredients to create a silky, garlicky sauce that coats every strand of spaghetti beautifully. It is one of the most beloved budget meals in Italian cuisine and proves that you do not need much to create something truly delicious.
Why this recipe works
This Tomato Basil Spaghetti Aglio e Olio recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 20 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 380 calories with 11g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 12 oz spaghetti
- 5 cloves garlic thinly sliced
- 3 tbsp olive oil
- 1 can diced tomatoes drained
- 0.5 tsp red pepper flakes
- 0.25 cup fresh or dried basil
Step by step instructions
Step 1: Boil the Pasta
Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually 9 to 11 minutes. Reserve one full cup of the starchy pasta cooking water before draining, as it is essential to the sauce.
Step 2: Toast the Garlic
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and red pepper flakes and cook gently for 3 to 4 minutes, stirring frequently, until the garlic is golden but not brown. Watch carefully because burned garlic will make the entire dish bitter.
Step 3: Add Tomatoes and Build Sauce
Add the drained diced tomatoes to the skillet and stir to combine with the garlic oil. Cook for 3 minutes until the tomatoes are heated through and have absorbed the garlic flavor. Pour in half a cup of the reserved pasta water and stir to create a loose sauce.
Step 4: Toss and Serve
Add the drained spaghetti directly to the skillet and toss vigorously to coat every strand in the sauce. Add more pasta water a splash at a time until the sauce is silky and clings to the pasta. Tear the fresh basil over the top and serve immediately in warm bowls.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- spaghetti → any long pasta such as linguine or fettuccine
- fresh basil → flat-leaf parsley or a pinch of dried Italian seasoning
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Forgetting to save pasta water which is the key ingredient that makes the sauce emulsify and become silky
- Cooking the garlic on too high heat which burns it quickly and creates a sharp bitter flavor that cannot be fixed
Nutrition facts
Per serving: 380 calories, 11g protein, 62g carbs, 10g fat, 3g fiber.
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