Spaghetti a La Melissa
Indulge in the creamy, flavorful magic of *Spaghetti a La Melissa*, a sophisticated twist on classic spaghetti that promises to elevate your pasta night. This recipe combines al dente spaghetti with a luscious tomato-based cream sauce, infused with the aromatic flavors of garlic, red onion, and a touch of heat from chili flakes. Fresh basil and a generous sprinkle of Parmesan cheese add the perfect finishing touch, while dried oregano brings an Italian-inspired depth. Ready in just 30 minutes, this rich and vibrant dish is ideal for busy weeknights or casual dinner parties. Pair it with crusty garlic bread and a crisp side salad for a complete, crowd-pleasing meal that’s brimming with authentic Mediterranean flair.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons olive oil
- 3 cloves garlic
- 1 medium red onion
- 400 grams crushed tomatoes
- 100 milliliters heavy cream
- 60 grams Parmesan cheese
- 10 leaves fresh basil leaves
- 1 teaspoon dried oregano
- 0.5 teaspoons chili flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 liters water
Instructions
Fill a large pot with 4 liters of water and bring it to a boil over high heat. Add 1 teaspoon of salt to the water.
Once boiling, add the spaghetti and cook according to the package instructions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking.
While the spaghetti cooks, finely chop the garlic and dice the red onion.
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the garlic and onion, cooking for 2-3 minutes until softened and fragrant.
Add the crushed tomatoes to the skillet and stir to combine. Simmer the sauce for 5 minutes, stirring occasionally.
Stir in the heavy cream, dried oregano, and chili flakes. Allow the sauce to simmer for another 2-3 minutes until it thickens slightly.
Grate the Parmesan cheese and stir half of it into the sauce. Reserve the other half for garnish.
Season the sauce with salt and black pepper. Taste and adjust as needed.
Once the spaghetti is cooked, drain it and add it directly to the skillet with the sauce. Toss to coat the pasta evenly.
Roughly tear the fresh basil leaves and sprinkle them over the spaghetti just before serving.
Divide the spaghetti onto plates, garnish with the remaining Parmesan cheese, and serve immediately.
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 2944 mg | 128% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 21.1 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 962 mg | 74% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1302 mg | 28% | |
*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.
