Britannica reports that people have been eating spaghetti for hundreds of years, and with its versatility and amazing taste, it's not difficult to see why. You don't need a restaurant to get it right, though.

Making Italian spaghetti at home means paying attention to ingredients, heat, and timing. If you rush it or skip steps, the dish falls apart. Below, we'll take a closer look at the key steps to ensure your dish is outstanding.

Traditional Italian Spaghetti Recipe

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

1 lb (450g) dried spaghetti
2 tablespoons extra virgin olive oil
3 cloves garlic, thinly sliced
1 (28 oz) can whole peeled San Marzano tomatoes, crushed by hand or with a spoon
Salt, to taste
Fresh basil leaves, a handful, torn
Freshly grated Parmigiano-Reggiano cheese, for serving

Instructions

Prepare the Sauce:
- In a large skillet or saucepan, heat the olive oil over medium heat.
- Add the sliced garlic and sauté until fragrant and lightly golden, about 1–2 minutes. Be careful not to burn the garlic.
- Add the crushed tomatoes to the pan, stirring to combine with the garlic and oil.
- Season with salt to taste.
- Bring the sauce to a gentle simmer and cook uncovered for about 20–30 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in the torn basil leaves during the last 5 minutes of cooking.
Cook the Spaghetti:
- While the sauce is simmering, bring a large pot of water to a boil.
- Add a generous amount of salt to the boiling water.
- Add the spaghetti and cook until al dente, according to the package instructions.
- Reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti.
Combine Pasta and Sauce:
- Add the drained spaghetti to the sauce in the skillet.
- Toss to coat the pasta evenly with the sauce.
- If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.
Serve:
- Divide the spaghetti among serving plates.
- Top with freshly grated Parmigiano-Reggiano cheese.
- Serve immediately.

Finding the Right Ingredients

Every traditional dish begins with simple, high-quality ingredients. Italian spaghetti is about balance and freshness. Before starting, you need semolina pasta and olive oil.

Choosing the wrong tomato or an overly processed oil can completely change the dish. A true, authentic Italian pasta always starts with ingredients that speak for themselves.

Prepping Your Kitchen

Before the water even boils, your kitchen needs to be ready. Cooking Italian food requires focus and flow, not scrambling around mid-recipe.

Grab your colander and a sharp knife. Wash your herbs and pre-chop garlic. Keep everything within arm's reach to avoid missing key steps when making the most popular Italian dish next to pizza.

Mastering the Sauce

The sauce carries the entire dish. Start with crushed San Marzano tomatoes and sautéed garlic in olive oil. Simmer slowly, stirring often so the flavors mix naturally.

This is the heart of any traditional spaghetti recipe, where patience makes all the difference. If it tastes flat, adjust with a touch of salt or basil rather than piling on extra ingredients.

Finish with a drizzle of olive oil before serving. That last bit of richness pulls everything together and makes the flavors of Italian spaghetti land.

Timing It All Perfectly

You can ruin the whole dish if the pasta is off by even a minute. Boil with purpose, not distraction. Salt your water once it's rolling, then add the pasta and stir. Follow this step-by-step pasta guide to get the right texture:

Boil water in a large pot
Add a generous pinch of salt
Stir the spaghetti as it cooks
Taste test one minute before the package time
Strain immediately and never rinse

Once it's drained, add it straight to the sauce so it soaks up all the flavor.

Serving It the Right Way

Presentation matters, even for something as simple as spaghetti. Use tongs to twist the pasta into a high pile on the plate. Spoon sauce on top and sprinkle fresh cheese at the end.

Classic Italian cuisine respects restraint, and you don't need to drown the dish. A clean plate with a neat serving tells your guests you care.

Make Italian Spaghetti With Ease

Now you know how to make Italian spaghetti without shortcuts or guesswork. The details matter, from the kind of tomatoes you use to when you salt the water. Stick to the process, and you'll taste the difference.

Where & What to Eat delivers nonstop updates on food trends, restaurant launches, and classic cooking guides. From homemade pizza tips to nationwide menu reveals, we keep your cravings at bay. You can check out this article on the most popular cuisines for ideas for your next meal.

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