L a Times Spaghetti
Transform your weeknight dinner routine with this irresistible L.A. Times Spaghetti recipe—a celebration of simplicity and bold flavors. Featuring tender al dente spaghetti tossed in a rich, garlicky tomato sauce infused with a hint of spice from crushed red pepper flakes, this dish is both comforting and effortlessly elegant. The sauce, made with canned whole peeled tomatoes and brightened with fresh basil, simmers to perfection in just 20 minutes. Finished with a generous sprinkle of grated Parmesan cheese, this classic Italian-inspired recipe is easy to prepare yet packed with flavor, making it an instant favorite for busy nights or casual entertaining. Perfect for pasta lovers seeking a quick, satisfying, and wholesome meal, this L.A. Times Spaghetti will become a staple in your culinary repertoire.
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 3 tbsp Olive oil
- 4 Garlic cloves, minced
- 0.5 tsp Crushed red pepper flakes
- 1 can Canned whole peeled tomatoes (28 oz can)
- 0.5 tsp Sugar
- to taste Salt
- to taste Freshly ground black pepper
- 0.25 cup Fresh basil leaves, roughly chopped
- 0.5 cup Grated Parmesan cheese
- as needed Water for boiling pasta
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant but not browned.
Add the canned whole peeled tomatoes (including their juice) to the skillet. Use a wooden spoon or spatula to break the tomatoes into smaller pieces. Stir in the sugar, and season with salt and freshly ground black pepper to taste.
Lower the heat to a simmer and cook the sauce for 20 minutes, stirring occasionally, until it thickens and develops a rich flavor.
Stir in the chopped fresh basil and adjust the seasoning, if necessary.
Add the cooked spaghetti to the skillet with the sauce and toss until the pasta is evenly coated.
Serve the spaghetti hot, topped with grated Parmesan cheese and extra chopped basil if desired.
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 114.9 g | 42% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 6.0 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 460 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
