Traditional Spaghetti: Classic Recipes You Can Master Today

If you love the smell of simmering tomato sauce and the sound of noodles hitting a pot, you’re in the right place. Traditional spaghetti isn’t about fancy ingredients or trendy twists – it’s about simple flavors that work together. Below you’ll find the basics you need to pull off a perfect plate, from choosing the right pasta to nailing the sauce.

Choosing the Right Pasta and Cooking It Properly

Start with good quality dry spaghetti. Look for a brand that lists durum wheat semolina as the first ingredient – that gives the noodle a firm bite. Avoid pre‑cooked or instant spaghetti; they turn mushy fast.

Fill a large pot with plenty of water (about 4‑5 liters for a 500 g bag). Add a generous pinch of salt – think sea‑water level. Once the water boils, drop the spaghetti in and stir immediately. This prevents the noodles from sticking together. Cook for the time on the package, usually 8‑10 minutes, but taste a strand a minute before the timer. You want it al dente: firm in the center but not hard.

When the pasta is ready, reserve a cup of the hot cooking water, then drain. Don’t rinse – the starches help the sauce cling.

Simple Sauce That Lets the Pasta Shine

A traditional spaghetti sauce starts with a few pantry staples: olive oil, garlic, canned peeled tomatoes, a pinch of sugar, and fresh basil. Heat two tablespoons of olive oil in a pan, add crushed garlic and sauté just until fragrant – about 30 seconds. Add the tomatoes (crushed by hand or with a fork) and stir. Let the sauce bubble gently for 15‑20 minutes. If it looks too thick, splash in some of that reserved pasta water.

Season with salt, pepper, and a tiny pinch of sugar to balance the acidity. Finish with torn basil leaves right before serving. The sauce should be smooth but still have tiny bits of tomato for texture.

Combine the drained spaghetti with the sauce in the pan. Toss for a minute so every strand gets coated. If the sauce looks dry, add a bit more pasta water – it creates a silky finish.

Serve hot, with a drizzle of extra‑virgin olive oil and a generous sprinkle of grated Parmigiano‑Reggiano. A side of garlic bread and a simple green salad round out the meal.

Want to switch things up without losing the classic feel? Try adding a splash of red wine to the sauce while it simmers, or stir in a handful of toasted pine nuts for crunch. Both options keep the dish traditional while giving you a little room for personal flair.

Remember, the magic of traditional spaghetti lies in respecting the basics. Good pasta, a clean tomato sauce, and a bit of love are all you need for a meal that feels like home every time you sit down.