Classic Basil Tomato Spaghetti Recipe – The Fine Market
Classic Basil Tomato Spaghetti

Classic Basil Tomato Spaghetti

The easiest, tastiest meal in Italy for a family on the go is the classic spaghetti with tomato sauce. Every cook will have their own tweaks but this is one of the versions for this recipe. Remember that a good general portion of dried pasta is 75 grams per person, or 2.65 ounces. You can adjust the recipe for servings accordingly.

Serves 5/6 abundantly



  1. Bring enough water to a boil to cook the pasta.

  2. While you wait for that, prepare your vegetables by chopping the shallots finely and cutting the cherry tomatoes in half ready for use.

  3. Once the water comes to a rolling boil salt the water.
    (Remember: 4 quarts (16 cups) of water usually require 1 tablespoon of regular table salt or 1.5 tablespoons of Kosher salt)

  4. Add the pasta straight in and make sure it is submerged to cook (check the packaging for cooking time length). You wanted cooked al-dente.

  5. While that cooks swirl one tablespoon of olive oil in a pan on medium-high heat. Make sure that the pan is large enough to contain the finished pasta.

  6. Sauté the shallots and cherry tomatoes in the olive oil making sure they don't burn. You want the tomatoes to caramelize slightly but still retain some freshness. 

  7. When the vegetables are close to being done add one jar of Basil Tomato Sauce and heat through. 

  8. Salt the sauce to taste if needed.

  9. The pasta should be cooked by now and ready to be added to the finished sauce. The best way to do this is by fishing out the spaghetti directly form the water with a pair of tongs so that some pasta water mixes in the sauce, thickening it slightly with its starches.

  10. Toss to combine and plate adding fresh basil for garnish and taste.

Once you get the hang of this dish you'll be able to do it with your eyes closed and add to or change up the recipe with anything you like to make your very tasty own version. 

Meanwhile enjoy and eat consciously!


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