Tomato Basil Skillet Spaghetti

Nutrition · per serving

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.

   250 g Spaghetti
2. 2

   In a large skillet, heat a splash of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then add minced garlic and sauté for an additional 30 seconds to 1 minute until fragrant.

   1 medium Onion3 cloves Garlic
3. 3

   Pour in the canned crushed tomatoes and stir in the dried oregano and dried basil. Let the sauce simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly.

   400 g Canned crushed tomatoes1 tsp Dried oregano1 tsp Dried basil
4. 4

   Add the cooked spaghetti to the skillet. Toss to coat the spaghetti in the sauce, adding some reserved pasta water as needed to loosen it up. If using, add red pepper flakes for a kick.

   250 g Spaghetti1/2 tsp Red pepper flakes
5. 5

   Remove from heat and sprinkle grated cheese on top. Serve immediately with extra cheese if desired.

   50 g Grated cheese (e.g., Parmesan)

Origin & History

Skillet spaghetti is a wonderful American adaptation of classic Italian pasta dishes. Originating in the 20th century, it reflects the simplicity and heartiness of American home cooking, often utilizing pantry staples to create satisfying meals.