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A plate of summer spaghetti on a tablecloth

Life Changing Simple Summer Spaghetti

This is the simple summer spaghetti that changed my life, culinarily speaking. Use the best in-season ingredients and it's total perfection.
4.54 from 15 votes
Prep Time 5 minutes
Cook Time 15 minutes
Course Dinner
Cuisine Italian
Servings 2 servings
Calories 625 kcal


  • 200 grams dried spaghetti
  • 2 tablespoons salt (for the pasta water)
  • 3 tablespoons olive oil (extra virgin)
  • 200 grams tomatoes (chopped)
  • 4 cloves garlic (minced)
  • 1 handful fresh basil (torn)
  • freshly grated Parmesan cheese (to taste)


  • Cook spaghetti in boiling salted water until it’s on the firm side of cooked. (also known as Al Dente). Put a mug or a measuring jug in the sink under the strainer to catch some of the pasta water as you drain it.
  • Meanwhile, heat the olive oil in a nice wide pan on medium heat, and add the garlic and tomatoes.
  • As the garlic and tomatoes start to sizzle a bit, dump in the cooked spaghetti and a splash of the pasta water.
  • Toss gently until the tomatoes just start to break down and you start getting a glossy coating on the spaghetti. Adjust with extra pasta water if needed.
  • Throw in the basil leaves and toss for another few seconds.
  • Taste and adjust for seasoning and serve with lots of fresh Parmesan cheese grated over top, and a drizzle of olive oil.


  • Use only the juiciest, in-season tomatoes for this recipe.


Calories: 625kcalCarbohydrates: 81.3gProtein: 19.1gFat: 25.8gSaturated Fat: 5.3gCholesterol: 10mgSodium: 724mgPotassium: 514mgFiber: 4.7gSugar: 5.4gCalcium: 185mgIron: 4mg
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