Spaghetti Margherita has been a family favorite since I was a kid, though we just called it “pasta with tomato and basil.” It’s simple, fresh, and so full of flavor, even my meat-loving husband can’t get enough!
Why You’ll Fall in Love at First Bite
Big Flavor, Low Effort: A handful of ingredients, simple methods, and you’ve got a restaurant worthy meal in no time.
Meatless but Mighty: Even die hard meat fans will devour this one. It’s fresh, hearty, and so filling without needing a single meatball.
Reheat and Repeat: The leftovers are chef’s kiss. Everything melds together, so lunch the next day tastes even better.
Summer on a Plate: With juicy tomatoes, fresh basil, and a drizzle of good olive oil, every bite tastes like you’re soaking up sun on an Italian patio.
Spaghetti Margherita Ingredients
Best Tomatoes: Cherry, heirloom, or grape tomatoes work best. Ripe Roma tomatoes are fine too, just skip the big watery ones.
Canned Tomatoes: You can use two 14.5 oz cans of petite diced tomatoes (not drained) in place of the cherry tomatoes.
Added Sugar: A pinch of sugar balances acidity and boosts flavor. Totally optional, and it won’t make it taste sweet.
Dried Basil: Use 1 Tbsp dried basil if needed, but fresh really brings the best flavor.
Olive Oil: Stick with extra virgin olive oil. It adds rich, fruity flavor and holds up just fine with this recipe’s gentle heat.
How to Make Easy Spaghetti Margherita
My spaghetti margherita pasta recipe comes together quickly and tastes like you’ve been cooking all day. Whip up some of my favorite garlic bread and bruschetta to get your at home Italian night started! Here’s how to make it happen!
Boil the Noodles: Cook the spaghetti according to the instructions on the package until al dente. Drain and set aside.
Sauté the Garlic: Add the olive oil to a large 14-inch skillet and heat over medium low heat. Once the oil is warm but not smoking, add the garlic. Cook for about 1 minute, until fragrant and sizzling, but not yet browning.
Cook the Tomatoes: Add the tomatoes, sugar, salt, and pepper, and stir to combine. Cover and cook for 15 minutes, or until the tomatoes are soft and can be easily smashed with the back of a spoon.
Add the Basil and Noodles: Add the basil and the cooked noodles to the skillet and stir until the noodles are fully coated and heated through.
Add Cheese and Serve: Remove the skillet from the heat and stir in the cheeses.
Garnish and Serve: Top your spaghetti margherita with additional grated cheese, fresh basil leaves, and a crack of black pepper before serving.
Alyssa’s Pro Tip
Grate Your Cheese: Skip the pre-shredded cheese, it won’t melt as well as fresh. You can also add fresh mozzarella pearls to your spaghetti margherita for extra melty goodness.
Print
Fresh Spaghetti Margherita
Fresh tomatoes, basil, and mozzarella come together in this light, flavorful twist on spaghetti. Simple, satisfying, and so easy to make.
Course Dinner, entree, Main Course, main dish
Cuisine American, Italian, Italian American
Keyword chicken margherita recipe, easy pasta margherita, easy spaghetti margherita, fresh tomato pasta, margherita pasta, margherita pasta recipe, pasta margherita, spaghetti margherita, spaghetti margherita recipe, tomato basil pasta, tomato pasta
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 6servings
Calories 471kcal
Author Alyssa Rivers
Equipment
1 14-inch skillet
Ingredients
12ouncesuncooked spaghetti noodles
⅓cupextra virgin olive oil
2tablespoonsminced garlicabout 5-6 cloves
4cupshalved grape or cherry tomatoesabout 2 pounds
1 ½teaspoonsgranulated sugar
1teaspoonsaltmore or less to taste
½teaspoonground black peppermore or less to taste
½cupchopped fresh basiladditional for garnish, if desired
⅔cupfreshly grated parmesan cheeseadditional for garnish, if desired
Instructions
Cook 12 ounces uncooked spaghetti noodles according to the instructions on the package until al dente. Drain and set aside.
Meanwhile, add ⅓ cup extra virgin olive oil to a large 14-inch skillet and heat over medium-low heat. Once the oil is shimmering but not smoking, add 2 tablespoons minced garlic and cook for about 1 minute, until fragrant and sizzling, but not yet browning.
Add 4 cups halved grape or cherry tomatoes, 1 ½ teaspoons granulated sugar, 1 teaspoon salt, and ½ teaspoon ground black pepper and stir to combine. Cover and cook for 10-15 minutes, until the tomatoes are soft and can be easily smashed with the back of a spoon.
Add ½ cup chopped fresh basil and the cooked spaghetti noodles to the skillet and stir until the noodles are fully coated and heated through.
Remove the skillet from the heat and stir in 1 ½ cups freshly grated mozzarella cheese and ⅔ cup freshly grated parmesan cheese. Top with additional parmesan cheese, fresh basil, and a crack of black pepper before serving
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet. Don’t freeze, the texture won’t hold up.
