The best spices for spaghetti depend on the sauce, but garlic, dried oregano, and black pepper make a dependable starting point for a tomato-based version. This easy weeknight spaghetti uses familiar seasonings in balanced amounts, with optional red pepper flakes and fresh basil so you can adjust the flavor to your taste.
Ingredients
- 12 ounces (340 g) dried spaghetti
- 1 tablespoon olive oil
- 4 garlic cloves, finely minced
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon fine salt, plus more for pasta water
- 1/4 teaspoon freshly ground black pepper
- 1 can (28 ounces/794 g) crushed tomatoes
- 1/2 cup (120 ml) water
- 1 teaspoon sugar, optional, to balance especially tart tomatoes
- 1/4 cup chopped fresh basil, or 1 teaspoon additional dried basil
- 1/3 cup finely grated Parmesan, plus more to serve
Instructions
- Boil the water. Bring a large pot of water to a boil. Salt it generously—about 1 tablespoon of salt for 4 quarts (3.8 liters) of water is a useful guide. Add the spaghetti and cook according to the package directions until al dente, stirring once or twice to keep the strands from sticking.
- Start the seasoned sauce. While the pasta cooks, warm the olive oil in a large saucepan or deep skillet over medium-low heat. Add the garlic and red pepper flakes, if using. Cook for about 30 seconds, stirring constantly, just until fragrant. Do not let the garlic brown; browned garlic can taste bitter.
- Bloom the dried herbs. Stir in the oregano, dried basil, salt, and black pepper. Cook for about 15 seconds so the herbs meet the warm oil and release their aroma. Keep the heat moderate; spices can scorch quickly in a dry or very hot pan.
- Simmer the tomatoes. Pour in the crushed tomatoes and water, stirring to combine. Add the optional sugar only if the sauce tastes unusually sharp. Bring the sauce to a gentle simmer, then lower the heat and cook uncovered for 15 to 20 minutes, stirring occasionally. If it splatters, partially cover the pan.
- Reserve pasta water and drain. Before draining the spaghetti, scoop out about 1 cup of its starchy cooking water. Drain the pasta; do not rinse it, since the starch helps sauce cling to the strands.
- Finish the sauce and pasta. Stir the fresh basil into the sauce. Add the drained spaghetti and Parmesan, then toss over low heat for 1 to 2 minutes. Add reserved pasta water a tablespoon or two at a time if the sauce seems too thick. Taste and adjust salt, pepper, or chili flakes before serving.
Tips
- Season gradually. The salt in pasta water, canned tomatoes, and Parmesan all contribute to the final flavor. Taste the finished sauce before adding more salt.
- Use dried herbs early and fresh herbs late. Dried oregano and basil benefit from a brief cook in oil and time in the simmering sauce. Fresh basil is more aromatic when stirred in at the end.
- Make it milder or hotter. Skip the red pepper flakes for a mild sauce, or increase them in small pinches. The heat builds as the sauce simmers, so taste before adding more.
- Don’t overcook the pasta. Check it a minute before the package’s suggested time. Finishing it in the sauce gives it another minute to cook and helps the flavors come together.
Serving Suggestions
Serve the spaghetti hot with extra Parmesan and a little fresh basil or black pepper. A green salad, steamed vegetables, or garlic bread makes an easy accompaniment. For a fuller meal, add cooked meatballs, Italian sausage, or sautéed mushrooms to the sauce; cook meat separately until safely done before adding it. For whole cuts of beef, pork, or lamb, use a food thermometer and follow the appropriate safe temperature for the cut. Ground meats should reach 160°F (71°C), and poultry should reach 165°F (74°C).
Variations
More savory: Add 1/2 teaspoon fennel seeds, lightly crushed, with the oregano. They bring a gentle anise flavor often used in Italian-style tomato sauces. Alternatively, stir in a pinch of dried thyme; use it lightly so it doesn’t dominate.
More garlic-forward: Add one extra minced clove, but keep the heat low while it cooks. For a smoky note, try a small pinch of smoked paprika, around 1/8 teaspoon, rather than a full spoonful.
Fresh-tomato version: Replace the canned tomatoes with about 2 pounds (900 g) ripe tomatoes, chopped. Simmer until they soften and release their juices, about 25 to 35 minutes, adding a little water if the pan becomes dry. The result may be lighter and less consistent than the canned-tomato version.
Meatless or richer: Stir in drained, rinsed cannellini beans for extra substance, or finish with a tablespoon of butter for a rounder texture. For a dairy-free version, omit the Parmesan or use a suitable plant-based alternative.
Storage and Reheating
Refrigerate leftover spaghetti and sauce in a shallow, airtight container within 2 hours of cooking (within 1 hour if the room or outdoor temperature is above 90°F/32°C). Keep it refrigerated at 40°F (4°C) or colder and use within 3 to 4 days. For best texture, store pasta and sauce separately when possible. Freeze the sauce in a freezer-safe container for up to 3 months; cooked spaghetti can also be frozen, though it may soften when thawed.
Reheat only the portion you plan to eat. Warm the sauce and pasta in a covered saucepan over medium-low heat, stirring often and adding a splash of water to loosen them. Alternatively, microwave in a covered, microwave-safe dish, stirring halfway through. Reheat leftovers until steaming hot throughout, ideally to 165°F (74°C) measured with a food thermometer. Avoid leaving cooked pasta at room temperature for extended periods, and discard leftovers that have been left out beyond the safe window.
Frequently Asked Questions
What spices are usually put in spaghetti sauce?
For a straightforward tomato sauce, garlic, oregano, and black pepper are common choices. Basil is also popular, while red pepper flakes add optional heat. Start with modest amounts, then taste and adjust.
Should I use fresh or dried basil?
Either works, but they are best added at different times. Dried basil can simmer with the tomatoes; fresh basil is usually more fragrant stirred in near the end. If substituting dried for fresh, use less because its flavor is more concentrated.
Can I use Italian seasoning instead?
Yes. Italian seasoning commonly combines herbs such as oregano, basil, and thyme. Replace the dried oregano and basil in this recipe with about 1 1/2 teaspoons Italian seasoning, then taste the sauce before adding more. Blends vary, so check whether yours includes salt.
Do I have to add sugar to tomato sauce?
No. Sugar is optional, not a required ingredient. Use it only if the finished sauce tastes too tart; the sweetness of canned tomatoes varies. A longer gentle simmer can also soften the sharpness.
Can I season spaghetti after it is cooked?
You can adjust salt, pepper, or chili flakes at the end, but dried herbs generally taste better when simmered in the sauce. Tossing the pasta with sauce and a little pasta water helps distribute seasoning more evenly than sprinkling dry spices over the noodles.
How do I stop spaghetti sauce from tasting bland?
Taste it before serving. It may need a little salt, more black pepper, or a pinch of red pepper flakes. A short simmer can deepen the flavor, and Parmesan or fresh basil can add a savory or aromatic finish. Make changes gradually, since salty cheese and salted pasta water already contribute seasoning.