Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Spaghetti with Summer Tomato Sauce

Scott Phillips

Servings: four.

Serve fresh tomato sauce over pasta the first night you make it and still have plenty left for three more great weeknight meals.


  • 1 lb. dried spaghetti, or other pasta shape
  • Kosher salt
  • 2-1/2 cups Fresh Tomato Sauce 
  • 2 Tbs. chopped fresh basil leaves
  • Freshly grated Parmigiano-Reggiano, for serving

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 0
  • Sodium (mg): 520
  • Carbohydrates (g): 40
  • Fiber (g): 12
  • Protein (g): 11


  • Cook the pasta in boiling salted water according to package directions; drain. In a small saucepan, heat the tomato sauce over medium-low heat until just simmering. Off the heat, stir in the basil and salt to taste. Toss the pasta with the sauce and sprinkle with the Parmigiano.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks