Simple Spaghetti Dinner with Variations
Elevate your weeknight dinner routine with this Simple Spaghetti Dinner with Variations, a versatile and satisfying recipe that’s ready in just 30 minutes! This dish starts with a classic base of al dente spaghetti tossed in a rich, garlicky tomato sauce infused with dried basil, oregano, and a hint of red chili flakes for optional spice. But the magic lies in its adaptability—customize it with browned ground beef or Italian sausage for a hearty twist, or add vibrant diced vegetables like zucchini or bell peppers for a fresh, veggie-packed option. Finished with grated Parmesan and a sprinkle of fresh basil, this crowd-pleasing meal is perfect for both purists and adventurous palates alike. Whether you choose to stick to the basics or mix it up, this easy spaghetti recipe is your go-to for comforting, flavorful dinners.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 400 grams crushed tomatoes (canned)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon red chili flakes (optional, for spice)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams parmesan cheese, grated (optional)
- 10 grams fresh basil leaves, torn (optional)
- 250 grams ground beef or Italian sausage (optional variation)
- 150 grams vegetables like zucchini or bell peppers, diced (optional variation)
Instructions
Fill a large pot with water and bring it to a boil. Add a generous pinch of salt to the boiling water.
Add the spaghetti to the boiling water and cook according to the package instructions, usually 8-10 minutes, until al dente.
While the spaghetti cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Stir in the crushed tomatoes, dried basil, dried oregano, red chili flakes (if using), salt, and black pepper. Allow the sauce to simmer for 10 minutes, stirring occasionally.
For a protein variation, brown the ground beef or Italian sausage in a separate skillet over medium-high heat, breaking it apart with a wooden spoon. Drain any excess fat and add the cooked meat to the tomato sauce.
For a veggie-packed variation, sauté diced zucchini or bell peppers in olive oil until tender, then add them to the sauce.
Once the spaghetti is cooked to al dente, reserve about 1/2 cup of pasta water, then drain the spaghetti.
Toss the cooked spaghetti into the skillet with the tomato sauce, adding a splash of reserved pasta water if the sauce needs thinning.
Serve the spaghetti hot, topped with grated Parmesan cheese and torn fresh basil leaves if desired.
Enjoy your meal and experiment with the variations to suit your taste!
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3824 mg | 166% | |
| Total Carbohydrate | 158.7 g | 58% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 22.3 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 789 mg | 61% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2231 mg | 47% | |
*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.
