Garlic Tomato Spaghetti

Name: Garlic Tomato Spaghetti
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 2 servings
Cuisine: European
Ingredients: 180 g Dried pasta; 300 g Canned crushed tomato; 10 g Garlic; 20 ml Olive oil; 3 g Fine salt; 1500 ml Water

When the cupboard offers pasta and canned tomatoes, dinner does not need a long shopping list. Garlic warmed gently in oil gives the sauce its starting point; let the tomatoes simmer while the pasta cooks.

Finish by tossing the drained strands in the pan. Reserved cooking water can loosen the sauce a spoonful at a time, helping it cling rather than leaving dry pasta under a separate mound of tomato.

Close-up of spaghetti coated in red tomato sauce in a white bowl with a red rim. — Representative photograph · Tomato-sauce spaghetti, detail by Mirlind Krasniqi · Source · Pexels License. Cropped to the tomato-coated pasta, omitting the original basil garnish; resized to 1200 pixels wide and converted to WebP. Not a photograph of a PANTRISORA kitchen trial.

European · Preparation time: 8 min · Cook time: 20 min · Total time: 28 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

180 g Dried pasta
300 g Canned crushed tomato
10 g Garlic
20 ml Olive oil
3 g Fine salt
1500 ml Water

Allergens listed for these ingredients · Wheat. Check package labels.

Step-by-Step Instructions

Bring the water to a boil with 2 g of the salt. Cook the pasta according to its package directions, reserving a small cup of cooking water before draining.
Meanwhile slice the garlic and warm it gently in the oil until fragrant. Add the tomatoes and remaining salt and simmer for ten minutes.
Toss the drained pasta in the sauce. Add a spoonful of reserved cooking water at a time until the sauce clings to the strands.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, mixing bowl, sieve or colander, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Another dried wheat pasta shape can use the same 180 g dry weight. Cook by its own packet, not the spaghetti timing; fresh pasta has a different water content and is not an equal dry-weight swap.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.