Spaghetti with Classic Tomato Sauce

This is one of the simplest pasta dishes but, in my opinion, one of the nicest


For 1 Continued...
80 gm dried spaghetti (see note 1) 150 gm chopped tomatoes (tinned)
1 - 2 tbspn olive oil 1 tspn red wine vinegar
50 gm onion (prepared weight) salt (to taste)
5 gm garlic black pepper (to taste)
5 - 10 gm fresh basil (to taste) parmesan (to taste)


Cooking - approx 25 min

  1. Over a low/medium flame heat the oil in a suitable pan and fry the onion, stirring regularly, for 5 min.
  2. Add the garlic and basil stalks and cook, stirring regularly, for 1 min.
  3. Stir in the tomato, vinegar, salt and pepper, bring to a boil, and then simmer, covered, for 15 min, stirring regularly - adding a 'pasta' water to prevent drying and to maintain the desired sauce consistency.
  4. Whilst the tomato sauce is simmering boil the spaghetti in salted water (see pasta packet) then drain and when the sauce has been cooked add to the pan with the tomato sauce and stir to coat the pasta with the sauce and heat through.
  5. Stir through the chopped basil.


  1. Serve with grated parmesan and the whole basil leaves.


(1) The pasta needs to be 'al dente' about 9 min (the recommended packet times are usually too long).
I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge image

The finished meal

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