The useful part
How to make it
- 1
Boil the spaghetti in salted water until just tender, then reserve 1/2 cup of the cooking water before draining.
- 2
Warm the olive oil in a skillet, cook the garlic until fragrant, and add the crushed tomatoes.
- 3
Simmer the sauce for 15 to 20 minutes, then season it and stir in the fresh basil.
- 4
Toss the spaghetti with the sauce, adding a splash of cooking water if needed, and finish with parmesan.
No scavenger hunt required
Easy substitutions
Use the closest swap that fits what you have and the texture you want.
pasta
beans, lentils, tofu, or another filling that fits the dish
fresh vegetables
frozen vegetables or another quick-cooking seasonal vegetable
Make tomorrow easier
Leftover plan
Leftover plan
Save extra portions for lunch, and keep sauces or crisp toppings separate when texture matters.
Storage
Refrigerate leftovers within 2 hours in a shallow sealed container and use them within 3 days.
Reheat
Reheat gently to 165°F throughout, adding a splash of water or broth when the texture needs help.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.