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!

Plate of spaghetti margherita - 1

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

Overhead shot of labeled ingredients. - 2
  • 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!

  1. Boil the Noodles: Cook the spaghetti according to the instructions on the package until al dente. Drain and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Add Cheese and Serve: Remove the skillet from the heat and stir in the cheeses.
  6. Garnish and Serve: Top your spaghetti margherita with additional grated cheese, fresh basil leaves, and a crack of black pepper before serving.
Spaghetti noodles cooking in a pot of water. - 3

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.

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Equipment

  • 1 14-inch skillet

Ingredients1x2x3x

  • ▢ 12 ounces uncooked spaghetti noodles
  • ▢ ⅓ cup extra virgin olive oil
  • ▢ 2 tablespoons minced garlic about 5-6 cloves
  • ▢ 4 cups halved grape or cherry tomatoes about 2 pounds
  • ▢ 1 ½ teaspoons granulated sugar
  • ▢ 1 teaspoon salt more or less to taste
  • ▢ ½ teaspoon ground black pepper more or less to taste
  • ▢ ½ cup chopped fresh basil additional for garnish, if desired
  • ▢ 1 ½ cups freshly grated mozzarella cheese or fresh mozzarella pearls
  • ▢ ⅔ cup freshly grated parmesan cheese additional 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

Video

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Plate of spaghetti margherita with a fork. - 4

What to Serve With This Dish

Looking for the perfect match? These sides bring out the best in your spaghetti margherita and make every bite even better.

Simple Spaghetti Margherita - 5 Simple Spaghetti Margherita - 6

Recipe Skill Levels

Homemade Breadtwists

1 hour 45 minutes

Simple Spaghetti Margherita - 7 Simple Spaghetti Margherita - 8

Side Dishes

Easy Homemade Garlic Knots

35 minutes

Simple Spaghetti Margherita - 9 Simple Spaghetti Margherita - 10

Salads

Copycat Olive Garden Salad

15 minutes

Simple Spaghetti Margherita - 11 Simple Spaghetti Margherita - 12

Dressings, Sauces, and Dips

Classic Caesar Salad with Asiago Caesar Dressing

10 minutes

Simple Spaghetti Margherita - 13

Fresh Spaghetti Margherita

Equipment

  • 1 14-inch skillet

Ingredients

  • 12 ounces uncooked spaghetti noodles
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons minced garlic about 5-6 cloves
  • 4 cups halved grape or cherry tomatoes about 2 pounds
  • 1 ½ teaspoons granulated sugar
  • 1 teaspoon salt more or less to taste
  • ½ teaspoon ground black pepper more or less to taste
  • ½ cup chopped fresh basil additional for garnish, if desired
  • 1 ½ cups freshly grated mozzarella cheese or fresh mozzarella pearls
  • ⅔ cup freshly grated parmesan cheese additional 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

Video

Notes

Nutrition

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Fresh Spaghetti Margherita https://therecipecritic.com/spaghetti-margherita/