Creamy Garlic Chicken
30 minEasy
Classic Tomato Pasta
Ripe tomatoes, garlic, olive oil, and basil tossed through spaghetti. The simple weeknight staple done properly.
- Prep time10 min
- Cook time15 min
- Total time25 min
- Servings4
- DifficultyEasy
- Calories460 kcal
Method
Instructions
- 1
Cook the pasta
10 minBring a large pot of generously salted water to a boil. Cook the spaghetti until al dente, 1–2 minutes less than the package suggests. Reserve a cup of pasta water, then drain.
- 2
Start the sauce
1 minMeanwhile, warm the olive oil in a large skillet over medium heat. Add the garlic, oregano, and red pepper flakes, and cook until the garlic is fragrant but not colored, 1 minute.
Tip: Sliced garlic turns sweet and mellow; minced garlic is sharper. Slice it for this sauce.
- 3
Simmer the tomatoes
12 minAdd the tomatoes and a good pinch of salt. Simmer, crushing the tomatoes with the back of a spoon, until the sauce thickens and the oil separates slightly, 10–12 minutes.
- 4
Finish the pasta in the sauce
2 minAdd the drained pasta and a splash of pasta water to the skillet. Toss over medium heat for a minute so the sauce clings to every strand. Taste and season.
- 5
Serve
1 minTear the basil over the top and finish with plenty of parmesan and a drizzle of olive oil.
Cook smarter
Cooking Tips
- Salt the pasta water until it tastes like the sea — it is the only seasoning that gets inside the pasta.
- Finish the pasta in the sauce with a splash of starchy water; this is what makes it glossy.
- If using canned tomatoes, choose whole peeled and crush them yourself for a better texture.
Make it yours
Ingredient Substitutions
No spaghetti?
- Linguine
- Penne
- Rigatoni
Shapes with ridges grab the sauce even better.
No fresh tomatoes?
- 2 x 400 g cans of whole peeled tomatoes
- 500 g passata
No parmesan?
- Pecorino
- Vegan parmesan
Leftovers
Storage & Reheating
How to store
Store sauce and pasta together in an airtight container.
How long it keeps
Keeps in the refrigerator for up to 4 days.
How to reheat
Reheat in a skillet with a splash of water to loosen the sauce, or microwave in short bursts.
Can you freeze it?
The sauce freezes beautifully for up to 3 months; freeze it separately from the pasta.
Build the plate
Serving Suggestions
- Garlic bread
- A crisp green salad
- Grilled chicken or meatballs
Good to know
Common Questions
Should I use fresh or canned tomatoes?
Both work. Canned whole peeled tomatoes are the most consistent choice off-season; use fresh only when they are ripe and in season.
Why add pasta water to the sauce?
The starchy water helps the sauce emulsify and cling to the pasta instead of pooling at the bottom of the bowl.
Can I make this vegan?
Yes — simply skip the parmesan or use a plant-based alternative. The sauce itself is already vegan.
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