Simple Tomato Basil Spaghetti

Simple Tomato Basil Spaghetti is an easy weeknight pasta made with spaghetti, garlic, tomato, olive oil and fresh basil. It is warm, familiar and family-friendly, with a simple sauce that comes together while the pasta cooks.

A pan of tomato sauce simmering with garlic makes the kitchen feel settled almost immediately. There is something steadying about it, the smell filling the room while the pasta cooks and the table slowly comes together around it. The spaghetti is tossed through until the sauce clings to every strand, with fresh basil folded in at the end so it stays bright and fragrant. It is the sort of pasta that earns its place on repeat because it asks so little of you, just a few pantry ingredients and a little time, and gives back a warm, generous bowl that everyone at the table is happy to see.

Prep: 10 min · Cook: 25 min · Serves: 4 · Cuisine: Italian · Category: Pasta

Ingredients

Simple Tomato Basil Spaghetti

• 400g spaghetti
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 700g tomato passata
• ½ cup water or reserved pasta water
• 1 teaspoon salt, plus extra for the pasta water
• ¼ teaspoon cracked black pepper
• ½ teaspoon dried oregano
• ¼ teaspoon dried chilli flakes, optional
• 1 teaspoon sugar, optional, only if needed
• ½ cup fresh basil leaves, roughly torn or finely sliced
• Extra olive oil, to serve

Method

1. Bring a large pot of water to the boil. Salt it well, then cook the spaghetti until just al dente.
2. Before draining, scoop out at least 1 cup of the pasta water and set it aside.
3. While the pasta cooks, warm the olive oil in a large frying pan over medium-low heat.
4. Add the garlic and cook for 1 minute, stirring often, until fragrant.
5. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavour.
6. Add the passata, water, salt, pepper, oregano and chilli flakes, if using.
7. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 15–20 minutes, stirring occasionally, until the sauce has thickened slightly.
8. Taste the sauce and add the sugar only if the tomatoes taste too sharp.
9. Add the drained spaghetti to the sauce with a splash of reserved pasta water.
10. Toss over low heat for 1–2 minutes, until the spaghetti is well coated and glossy.
11. Stir through the fresh basil just before serving.
12. Serve with an extra drizzle of olive oil.

Serving Suggestion

This sauce is made for mopping up, so a warm piece of Simple Rosemary Focaccia or a few Greek Yoghurt Flatbreads on the side never go astray. For a fresher table, a Greek Style Salad with Feta, Olives & Garlic brings a little crunch and brightness alongside the soft, saucy spaghetti.

Notes

Passata gives this sauce a smooth, family-friendly texture. Crushed tomatoes can be used if you prefer more body.

Cooking the tomato paste before adding the passata gives the sauce a deeper flavour.

Add the basil at the end so it stays fresh and fragrant.

The sugar is optional. Use it only if the tomatoes taste sharp after simmering.

The Grace Table Tip

Let the sauce simmer while the pasta cooks, even if you are keeping dinner simple. Those extra minutes soften the acidity of the tomato and help the sauce cling more beautifully to the spaghetti.

The sauce can be made ahead and refrigerated for up to 3 days, or frozen without the pasta for up to 3 months. Reheat gently, then toss through freshly cooked spaghetti with a splash of pasta water.