Everyday recipes
Tomato & basil spaghetti in 30 minutes
A glossy tomato sauce, plenty of basil and a few cupboard ingredients. An easy pasta dinner for four, with simple swaps and make-ahead tips.
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A good tomato sauce starts in the pan
This is the kind of dinner to keep in your back pocket: two tins of tomatoes, a little garlic, olive oil and pasta. The sauce needs enough time to thicken, but it can simmer while you boil the water and set the table. Finishing the spaghetti in the sauce, rather than spooning sauce over plain pasta, makes the difference.
Use chopped tomatoes for a slightly textured sauce, or whole plum tomatoes crushed with a spoon for a softer finish. Basil goes in at the end so that its flavour stays fresh. There is no need for cream.
Three small things that improve this pasta
Let the garlic turn fragrant, not brown. Burnt garlic makes the entire sauce bitter, and adding more tomatoes will not really fix it. Start again with the oil and garlic if it catches.
Save a mug of pasta water before draining. The starchy water loosens a thick sauce and helps it coat the strands. Add it a little at a time: a glossy coating is the aim, not a puddle.
Taste after the sauce has reduced. Tinned tomatoes vary; a pinch of sugar is optional if yours are particularly sharp. It should balance the sauce rather than make it sweet.
Make it suit your table
- For a plant-based dinner, leave out the cheese or use a suitable alternative. Check that your pasta contains no egg.
- For a heartier sauce, stir in a drained 400g tin of cooked lentils for the last five minutes. Add a splash of water if needed.
- For a little heat, add a pinch of chilli flakes with the garlic.
- For extra vegetables, soften a finely diced courgette in the oil before adding the garlic.
Serve with a crisp salad or steamed green beans. If you are planning a bigger meal, start with our lemon hummus and vegetable platter.
Can I make the sauce ahead?
Yes. Cook the sauce without the basil, then add the fresh leaves when you warm it. Keep the pasta separate until serving for the best texture. Freeze the sauce in portions so you can make dinner for one or four without defrosting the whole batch. See our food storage guide for cooling and reheating.
Why is my sauce watery?
A narrow saucepan or very juicy tomatoes can need a little longer. Simmer uncovered, stirring occasionally, before adding the pasta. If the sauce becomes too thick, use the reserved cooking water rather than extra oil.
Let's cook
Tomato & basil spaghetti in 30 minutes
Times are a guide; check that your food is cooked through.
Ingredients
Method
- Bring a large pan of water to the boil. Meanwhile, heat the oil in a wide saucepan over a medium-low heat. Add the garlic and stir for 30–60 seconds until fragrant, without browning.
- Stir in the tomato purée for 1 minute. Add the tomatoes, rinse the tins with a total of 100ml water and pour that in too. Bring to a gentle simmer.
- Cook the sauce uncovered for 15–18 minutes, stirring occasionally, until thickened. Taste and season. Add the optional pinch of sugar only if the tomatoes taste too sharp.
- While the sauce simmers, cook the spaghetti according to its packet instructions, stopping about 1 minute before the stated time. Reserve a mug of pasta water, then drain.
- Add the spaghetti to the sauce with 3 tbsp of the reserved water. Toss over a medium heat for 1–2 minutes until the pasta is cooked and coated. Add more water a tablespoon at a time if needed.
- Take off the heat, fold in the basil and divide between four bowls. Add the optional cheese and serve.
Allergen notes: Wheat in standard pasta; milk in optional cheese. Check pasta for egg. Always check product labels and substitutions.
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