19 Delicious Easy Spaghetti Recipes Quick to Make

Craving a bowl of comforting spaghetti but short on time? You’re in luck! Our roundup of 19 Delicious Easy Spaghetti Recipes Quick to Make is here to save your dinner plans. From creamy carbonara to zesty tomato basil, these fuss-free dishes promise maximum flavor with minimal effort. Perfect for busy weeknights or lazy weekends, let’s dive into these mouthwatering recipes that’ll have everyone asking for seconds!

Garlic Butter Spaghetti

Mmm, there’s nothing like the smell of garlic butter wafting through your kitchen, especially when it’s clinging to a pile of perfectly cooked spaghetti. This dish is your weeknight hero—simple, satisfying, and ready in the time it takes to boil water.

Ingredients

• 8 oz spaghetti (I always go for the bronze-cut variety—it holds onto the sauce better.)
• 4 tbsp unsalted butter (Splurge on the good stuff; it makes all the difference.)
• 4 cloves garlic, minced (Fresh is best here, no jarred stuff.)
• 1/4 tsp red pepper flakes (Adjust to your heat preference.)
• 1/2 cup pasta water (Reserved from the pot—don’t forget this!)
• 1/4 cup grated Parmesan cheese (Plus extra for serving, because why not?)
• Salt, to taste (For the pasta water—make it salty like the sea.)
• Fresh parsley, chopped (A little green for color and freshness.)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: The water should taste like the ocean—this seasons the pasta from the inside out.
2. Add the spaghetti and cook according to package instructions until al dente. Tip: Stir occasionally to prevent sticking.
3. Reserve 1/2 cup of pasta water, then drain the spaghetti.
4. In the same pot, melt the butter over medium heat. Tip: Keep an eye on it—butter can go from golden to burnt in seconds.
5. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
6. Return the spaghetti to the pot, tossing to coat in the garlic butter.
7. Gradually add the reserved pasta water, a little at a time, until the sauce clings to the spaghetti.
8. Stir in the Parmesan cheese until melted and combined.
9. Garnish with chopped parsley and extra Parmesan before serving.

Buttery, garlicky, and with just the right amount of kick, this spaghetti is a dream. Serve it with a crisp green salad and some crusty bread to sop up any extra sauce—trust me, you’ll want to.

Spaghetti Aglio e Olio

Just when you think you’ve had every pasta dish under the sun, Spaghetti Aglio e Olio comes along to remind you how magical simple ingredients can be. It’s garlicky, it’s spicy, and it’s ridiculously easy to whip up on a busy weeknight.

Ingredients

• 1 pound spaghetti (I always go for the bronze-die cut kind for that perfect sauce cling)
• 1/2 cup extra virgin olive oil (my go-to for its fruity depth)
• 6 garlic cloves, thinly sliced (more if you’re a garlic fiend like me)
• 1/2 teaspoon red pepper flakes (adjust to tame the heat)
• 1/2 cup fresh parsley, finely chopped (for that pop of color and freshness)
• Salt, to properly season the pasta water

Instructions

1. Bring a large pot of salted water to a boil. Think seawater salty—it’s your one chance to season the pasta itself.
2. Add the spaghetti and cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large pan over medium heat. Warm it just until it shimmers—no smoking!
4. Add the garlic and red pepper flakes to the oil. Cook until the garlic is golden, about 2 minutes. Keep an eye on it; garlic burns in a blink.
5. Reserve 1 cup of pasta water, then drain the spaghetti.
6. Add the spaghetti to the pan with the garlic oil. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
7. Stir in the parsley and toss everything together for a final flourish.

Out of the pan, this dish is all about the contrast—silky pasta with a kick of heat and the crunch of golden garlic. Serve it straight from the skillet for that rustic charm, or top with a sprinkle of Parmesan if you’re feeling fancy.

Creamy Avocado Pasta

Alright, let’s dive into making this dreamy Creamy Avocado Pasta that’s as easy to whip up as it is delicious. Perfect for those nights when you’re craving something creamy but want to keep it light and fresh.

Ingredients

• 8 oz spaghetti (I like using whole wheat for a nuttier flavor, but any pasta works)
• 2 ripe avocados (the softer, the better for that creamy texture)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic (minced, because fresh is best)
• 1/2 cup fresh basil leaves (torn, for a burst of freshness)
• Juice of 1 lemon (about 2 tbsp, to brighten everything up)
• Salt and pepper (to season, but we’ll be specific in the steps)
• 1/4 cup grated Parmesan cheese (optional, but oh so good)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, halve the avocados, remove the pits, and scoop the flesh into a blender or food processor.
3. Add the olive oil, minced garlic, basil leaves, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper to the blender. Blend until smooth and creamy, scraping down the sides as needed.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
5. Pour the avocado sauce over the pasta, tossing to coat evenly. If the sauce is too thick, add the reserved pasta water a little at a time until you reach your desired consistency.
6. Serve immediately, topped with grated Parmesan cheese if using.

This pasta is luxuriously creamy with a bright, herby kick from the basil and lemon. Try serving it with a sprinkle of red pepper flakes for a little heat or alongside grilled chicken for added protein.

Tomato Basil Spaghetti

Believe it or not, whipping up a delicious Tomato Basil Spaghetti is easier than you think, and it’s perfect for those nights when you’re craving something comforting yet fresh.

Ingredients

• 8 oz spaghetti (I always go for the bronze-cut for that perfect al dente texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 garlic cloves, minced (fresh is best here, no substitutes)
• 1 pint cherry tomatoes, halved (they’re sweeter and cook faster)
• 1/4 cup fresh basil leaves, torn (because the aroma is just unbeatable)
• 1/2 tsp red pepper flakes (adjust if you’re not into heat)
• Salt, to taste (I like to use sea salt for its subtle crunch)
• 1/4 cup grated Parmesan cheese (plus extra for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for the best flavor infusion.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
4. Add the cherry tomatoes to the skillet, cooking for 3-4 minutes until they start to soften and release their juices. Tip: Don’t overcook; you want them to retain a bit of their shape.
5. Drain the pasta, reserving 1/2 cup of the pasta water.
6. Add the drained spaghetti to the skillet with the tomatoes, tossing to combine. If needed, add a splash of the reserved pasta water to loosen the sauce.
7. Remove from heat and stir in the torn basil leaves and grated Parmesan cheese. Tip: Adding the basil off the heat preserves its vibrant color and flavor.

Out of this world, right? The spaghetti is perfectly al dente, coated in a light, garlicky tomato sauce with bursts of sweetness from the cherry tomatoes and a fresh kick from the basil. Serve it with an extra sprinkle of Parmesan and a glass of your favorite white wine for a simple yet elegant meal.

Spaghetti with Lemon and Olive Oil

Got a craving for something light yet satisfying? This spaghetti with lemon and olive oil is your go-to for a quick, flavorful meal that feels like a hug in a bowl.

Ingredients

• 8 oz spaghetti (I always go for the bronze-cut for that perfect texture)
• 1/3 cup extra virgin olive oil (my pantry staple for its fruity notes)
• 2 lemons, zested and juiced (trust me, fresh makes all the difference)
• 2 cloves garlic, minced (because garlic is life)
• 1/2 tsp red pepper flakes (adjust if you’re not into heat)
• 1/2 cup grated Parmesan cheese (the good stuff, please)
• Salt, to taste (I use sea salt for a cleaner flavor)
• Fresh basil leaves, for garnish (adds a pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
3. Drain the pasta, reserving 1/2 cup of the pasta water. Tip: The starchy water is gold for creating a silky sauce.
4. Add the drained spaghetti to the skillet with the garlic oil. Toss to coat the pasta evenly.
5. Stir in the lemon zest, lemon juice, and half of the Parmesan cheese. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
6. Season with salt to taste and give everything a final toss. Tip: Always taste as you go to adjust the seasoning perfectly.
7. Serve immediately, garnished with the remaining Parmesan and fresh basil leaves. Tip: A drizzle of extra olive oil right before serving elevates the dish.

Velvety strands of pasta coated in a bright, lemony sauce with just the right kick of heat—this dish is a celebration of simple ingredients. Try serving it with a side of crusty bread to soak up every last drop of that delicious sauce.

Easy Spaghetti Carbonara

Zesty and comforting, this Easy Spaghetti Carbonara is your ticket to a quick, delicious dinner that feels like a hug in a bowl. You’ll love how simple it is to whip up, especially after a long day when you’re craving something hearty without the fuss.

Ingredients

• 8 oz spaghetti (I always go for the thick, hearty kind—it holds the sauce better.)
• 2 large eggs (Room temp eggs blend smoother into the sauce, trust me.)
• 1/2 cup grated Pecorino Romano cheese (The sharper, the better for that punchy flavor.)
• 1/2 cup grated Parmesan cheese (A mix of the two cheeses is my secret for depth.)
• 4 oz pancetta, diced (Bacon works in a pinch, but pancetta’s where it’s at.)
• 2 cloves garlic, minced (Because garlic makes everything better.)
• 1/2 tsp black pepper (Freshly cracked, please—it makes a difference.)
• 1/4 tsp salt (Just a pinch to balance the flavors.)
• 1 tbsp extra virgin olive oil (My go-to for that fruity, rich base.)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Be careful not to burn it—garlic turns bitter fast.
4. In a bowl, whisk together the eggs, grated cheeses, black pepper, and salt. Tip: Tempering the eggs with a bit of pasta water prevents scrambling.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with pancetta and garlic.
6. Remove the skillet from heat and quickly stir in the egg and cheese mixture, tossing vigorously to coat the pasta. Add reserved pasta water a tablespoon at a time until the sauce is creamy. Tip: The residual heat cooks the eggs safely without curdling.
7. Serve immediately, garnished with extra cheese and pepper if desired.

Unbelievably creamy with a perfect salty bite from the pancetta, this carbonara is a weeknight hero. Try topping it with a fried egg for an extra layer of richness, or serve with a crisp green salad to cut through the decadence.

Spaghetti with Garlic and Oil

Feeling like a simple yet satisfying dinner tonight? Spaghetti with garlic and oil is your go-to. It’s quick, flavorful, and uses ingredients you probably already have.

Ingredients

• 8 oz spaghetti (I like to use thin spaghetti for this, but any type works)
• 1/3 cup extra virgin olive oil (my go-to for its fruity flavor)
• 4 garlic cloves, thinly sliced (the thinner, the better for even cooking)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• Salt, to taste (I always start with 1/2 tsp for the pasta water)
• Fresh parsley, chopped (a small handful for that fresh finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. The salt should make the water taste like the sea.
2. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic and red pepper flakes, cooking until the garlic is golden, about 2 minutes. Tip: Keep an eye on the garlic; it burns quickly.
4. Reserve 1/2 cup of pasta water, then drain the spaghetti.
5. Add the drained spaghetti to the pan with the garlic oil. Toss well to coat, adding reserved pasta water a little at a time if needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Remove from heat and stir in the chopped parsley.

Ready to serve? The spaghetti should be slick with garlicky oil, with just the right amount of heat from the pepper flakes. Try topping it with grated Parmesan or a squeeze of lemon for an extra flavor boost.

One Pot Spaghetti

Sometimes, you just need a no-fuss dinner that’s as easy to make as it is delicious. One Pot Spaghetti is your go-to for those nights when you want minimal cleanup without sacrificing flavor.

Ingredients

• 8 oz spaghetti (I like to break it in half for easier stirring)
• 1 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 2 cloves garlic, minced (fresh is best here)
• 1/2 tsp red pepper flakes (adjust if you’re not into heat)
• 1 28-oz can crushed tomatoes (San Marzano are my favorite)
• 2 cups water (use the tomato can to measure for extra flavor)
• 1 tsp salt (I find this is the sweet spot for seasoning)
• 1/4 cup fresh basil, chopped (tearing it releases more aroma)
• Parmesan cheese, grated (for serving, because cheese makes everything better)

Instructions

1. Heat the olive oil in a large pot over medium heat. Tip: Swirl the oil to coat the bottom evenly.
2. Add the garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Tip: Keep stirring to prevent burning.
3. Pour in the crushed tomatoes and water, then stir to combine.
4. Add the spaghetti and salt, ensuring the pasta is submerged in the liquid.
5. Bring to a boil, then reduce heat to a simmer. Cook for 10-12 minutes, stirring occasionally. Tip: The pasta should be al dente, with a slight bite.
6. Remove from heat and stir in the basil. Let it sit for 2 minutes to thicken slightly.
7. Serve hot with a generous sprinkle of Parmesan cheese.

Mmm, the spaghetti comes out perfectly tender, with a sauce that’s just the right thickness. Try serving it with a side of garlic bread for dipping into that flavorful sauce.

Spaghetti with Fresh Tomatoes and Basil

Unbelievably simple yet bursting with flavor, this spaghetti dish is your go-to for a quick, satisfying meal. You’ll love how the fresh tomatoes and basil come together to create something truly special.

Ingredients

• 8 oz spaghetti (I always go for the bronze-cut for that perfect al dente texture)
• 2 cups fresh tomatoes, diced (ripe ones from the farmers’ market make all the difference)
• 1/4 cup extra virgin olive oil (my kitchen staple for its fruity notes)
• 1/4 cup fresh basil leaves, torn (because the aroma is just unbeatable)
• 2 cloves garlic, minced (for that essential kick)
• 1/2 tsp salt (to bring out all those flavors)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water like the sea is key for flavorful pasta.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
4. Add the diced tomatoes to the pan, stirring gently. Cook until they just start to soften, about 2-3 minutes. Tip: Don’t overcook; you want them to retain some texture.
5. Drain the pasta, reserving 1/2 cup of the pasta water.
6. Add the drained spaghetti to the tomato mixture, tossing to combine. If needed, add a splash of the reserved pasta water to loosen the sauce.
7. Remove from heat and stir in the torn basil leaves, salt, and pepper.

Kick back and enjoy the vibrant, fresh flavors of this dish. The spaghetti is perfectly coated in a light, garlicky tomato sauce, with the basil adding a bright finish. Serve it with a sprinkle of Parmesan or enjoy as is for a lighter take.

Easy Spaghetti Bolognese

Ready to whip up a comforting classic that feels like a hug in a bowl? This Easy Spaghetti Bolognese is your go-to for a hearty, flavorful meal that’s as simple to make as it is delicious. Perfect for those nights when you crave something satisfying without spending hours in the kitchen.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen staple for that rich flavor)
• 1 lb ground beef (I like 80/20 for the perfect fat ratio)
• 1 small onion, finely diced (trust me, the finer the better)
• 2 garlic cloves, minced (because more garlic is always a good idea)
• 1 can (28 oz) crushed tomatoes (San Marzano tomatoes are my favorite for their sweetness)
• 1 tsp dried oregano (for that herby punch)
• 1/2 tsp salt (just enough to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, if you can)
• 8 oz spaghetti (go for the good stuff—it makes a difference)
• 1/4 cup grated Parmesan cheese (for serving, because cheese is life)

Instructions

1. Heat the olive oil in a large pan over medium heat until it shimmers—that’s when you know it’s ready.
2. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t stir too much; letting it sit a bit gives it a nice sear.
3. Toss in the onion and garlic, cooking until they’re soft and fragrant, about 3 minutes. Tip: Keep the heat medium to avoid burning the garlic.
4. Stir in the crushed tomatoes, oregano, salt, and pepper. Bring to a simmer, then lower the heat and let it bubble gently for 20 minutes. Tip: A lid slightly ajar prevents splatters while letting it reduce.
5. Meanwhile, cook the spaghetti in boiling salted water until al dente, about 8 minutes. Drain, but save a cup of pasta water—it’s gold for adjusting sauce consistency.
6. Combine the spaghetti with the Bolognese sauce, adding a splash of pasta water if needed to get everything nicely coated.

Cheesy, rich, and perfectly saucy, this Bolognese clings to every strand of spaghetti for the ultimate forkful. Try serving it with a sprinkle of extra Parmesan and a side of garlic bread for dipping—pure bliss.

Spaghetti with Pesto Sauce

Back in college, my roommate introduced me to this simple yet flavorful dish that’s become a staple in my kitchen. It’s perfect for those nights when you want something delicious without spending hours cooking.

Ingredients

• 1 lb spaghetti – I like to use whole wheat for a nuttier flavor, but any kind works.
• 2 cups fresh basil leaves – Packed tightly, because more basil means more flavor.
• 1/2 cup extra virgin olive oil – My go-to for its fruity notes.
• 1/3 cup pine nuts – Toasted lightly for that irresistible crunch.
• 2 garlic cloves – Because everything’s better with garlic.
• 1/2 cup grated Parmesan cheese – Freshly grated melts smoother.
• Salt to taste – I prefer sea salt for its clean taste.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, toast the pine nuts in a dry skillet over medium heat until golden, about 3 minutes. Watch closely to avoid burning.
4. In a food processor, combine the basil, toasted pine nuts, garlic, and a pinch of salt. Pulse until finely chopped.
5. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Tip: Stop and scrape down the sides to ensure everything’s well mixed.
6. Drain the pasta, reserving 1/2 cup of the cooking water. Tip: The starchy water helps the pesto cling to the pasta.
7. Return the pasta to the pot and mix in the pesto and Parmesan cheese, adding reserved pasta water as needed to loosen the sauce.

The spaghetti should be glossy and evenly coated with the vibrant green pesto. Serve it with an extra sprinkle of Parmesan and a few basil leaves on top for a restaurant-worthy presentation.

Spaghetti with Meatballs

Perfect for a cozy night in, spaghetti with meatballs is a classic that never fails to comfort. You’ll love how simple it is to whip up this hearty meal, and the flavors? Absolutely unforgettable.

Ingredients

• 1 lb ground beef (I like an 80/20 mix for juicy meatballs)
• 1/2 cup breadcrumbs (panko gives a nice crunch)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 1 large egg (room temp blends better)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp salt (I use sea salt for more flavor)
• 1/2 tsp black pepper (freshly ground)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 24 oz marinara sauce (homemade or your favorite jarred)
• 1 lb spaghetti (I go for the thick strands)
• Fresh basil for garnish (adds a pop of color and freshness)

Instructions

1. In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, salt, and pepper until just combined. Tip: Don’t overmix to keep the meatballs tender.
2. Shape the mixture into 1.5-inch meatballs. You should get about 20. Tip: Wet your hands to prevent sticking.
3. Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 10 minutes. Tip: Don’t crowd the pan; cook in batches if needed.
4. Pour marinara sauce over the meatballs. Bring to a simmer, then cover and cook for 20 minutes, stirring occasionally.
5. Meanwhile, cook spaghetti according to package instructions until al dente. Drain and set aside.
6. Serve meatballs and sauce over spaghetti. Garnish with fresh basil.

Kick back and enjoy the tender meatballs and al dente spaghetti coated in rich marinara. For a fun twist, try serving it with a side of garlic bread to scoop up any extra sauce.

Spaghetti with Mushroom Sauce

Let’s dive into making a comforting bowl of spaghetti with mushroom sauce that’s perfect for any night of the week. You’ll love how the earthy mushrooms and creamy sauce come together in this simple yet flavorful dish.

Ingredients

• 8 oz spaghetti (I always go for the bronze-cut kind for that perfect al dente texture.)
• 2 tbsp extra virgin olive oil (My go-to for its fruity notes.)
• 1 lb cremini mushrooms, sliced (Baby bellas work great too, and they’re usually my pick.)
• 3 cloves garlic, minced (Fresh is best here, no substitutes.)
• 1 cup heavy cream (For that luxuriously smooth sauce.)
• 1/2 cup grated Parmesan cheese (Plus extra for serving, because who doesn’t love more cheese?)
• Salt and freshly ground black pepper (To season perfectly.)
• 2 tbsp unsalted butter (It adds a rich depth to the sauce.)
• 1/4 cup fresh parsley, chopped (For a bright finish.)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the mushrooms and cook until they’re golden and have released their moisture, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Lower the heat to medium-low and stir in the heavy cream, Parmesan cheese, and butter. Cook until the sauce thickens slightly, about 3-4 minutes. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
5. Season the sauce with salt and freshly ground black pepper to taste.
6. Add the drained spaghetti to the skillet and toss to coat evenly with the mushroom sauce.
7. Garnish with chopped parsley and extra Parmesan cheese before serving.

Zesty and creamy, this spaghetti with mushroom sauce is a dream with its velvety texture and umami-packed flavors. Try serving it with a side of garlic bread to soak up every last bit of that delicious sauce.

Spaghetti with Clam Sauce

Alright, let’s dive into making Spaghetti with Clam Sauce, a dish that’s as comforting as it is elegant. You’ll love how the briny clams pair with the al dente pasta, creating a meal that feels both simple and special.

Ingredients

• 1 pound spaghetti (I always go for the bronze-die cut for that perfect texture)
• 3 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, minced (fresh is key here for that punch of flavor)
• 1/2 teaspoon red pepper flakes (adjust if you’re not into heat)
• 2 cans (6.5 oz each) chopped clams, drained but reserve the juice (trust me, the juice is gold)
• 1/2 cup dry white wine (a splash for the pan, a sip for you)
• 1/4 cup fresh parsley, chopped (for that bright finish)
• Salt, to taste (I like to use sea salt for a cleaner taste)

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Pour in the reserved clam juice and white wine. Let the mixture simmer until reduced by half, about 3-4 minutes. Tip: This concentrates the flavors beautifully.
4. Add the chopped clams to the skillet, heating through for about 2 minutes. They’re already cooked, so you’re just warming them up.
5. Drain the spaghetti, reserving 1/2 cup of pasta water. Toss the pasta into the skillet with the clam sauce, adding a splash of pasta water if needed to loosen the sauce.
6. Stir in the chopped parsley and season with salt to taste. Give everything a good toss to combine.

Creamy yet light, this Spaghetti with Clam Sauce is a testament to how a few ingredients can create something truly memorable. Serve it with a crusty baguette to soak up every last bit of that delicious sauce.

Spaghetti with Shrimp and Garlic

Zesty and full of flavor, this spaghetti with shrimp and garlic is your ticket to a quick, satisfying meal. You’ll love how the garlic infuses the oil, creating a base that’s rich and aromatic.

Ingredients

• 8 oz spaghetti (I always go for the bronze-cut variety—it holds sauce like a dream.)
• 1 lb large shrimp, peeled and deveined (Fresh is best, but frozen works in a pinch—just thaw first.)
• 4 cloves garlic, minced (Don’t skimp here; garlic is the star.)
• 1/4 cup extra virgin olive oil (My go-to for its fruity notes.)
• 1/2 tsp red pepper flakes (Adjust to your heat preference.)
• Salt, to taste (I use sea salt for its clean flavor.)
• 1/4 cup fresh parsley, chopped (Adds a fresh pop at the end.)
• 1/2 lemon, juiced (Brightens everything up.)

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute—watch closely to avoid burning.
3. Increase heat to medium-high. Add shrimp to the skillet, seasoning with salt. Cook until shrimp are pink and opaque, about 2 minutes per side.
4. Reduce heat to low. Add drained spaghetti to the skillet, tossing to combine. Tip: Use reserved pasta water as needed to loosen the sauce.
5. Stir in lemon juice and parsley, tossing everything together. Tip: A final drizzle of olive oil adds a lovely richness.

Bright and garlicky, this dish is all about the balance of flavors and textures—tender shrimp, al dente pasta, and a sauce that clings just right. Serve it with a crisp white wine and extra lemon wedges for squeezing at the table.

Spaghetti with Tuna and Capers

Did you ever think canned tuna could be the star of your pasta night? This spaghetti with tuna and capers is a game-changer—quick, flavorful, and surprisingly elegant.

Ingredients

• 8 oz spaghetti (I like to use whole wheat for a nuttier flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (fresh is best here, trust me)
• 1 can (5 oz) tuna in olive oil, drained (don’t skip draining—it’s key)
• 2 tbsp capers, rinsed (they add a lovely briny pop)
• 1/4 tsp red pepper flakes (adjust if you’re sensitive to heat)
• Salt, to taste (I use sea salt for a cleaner flavor)
• 1/4 cup fresh parsley, chopped (adds a bright, fresh finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant—be careful not to burn the garlic.
3. Stir in the drained tuna and capers, breaking up the tuna slightly with a spoon. Cook for another 2 minutes to let the flavors meld.
4. Drain the spaghetti, reserving 1/2 cup of the pasta water. Add the spaghetti to the skillet with the tuna mixture.
5. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce. Season with salt to taste.
6. Remove from heat and stir in the chopped parsley for that fresh, herby kick.

Combining the spaghetti with the tuna and capers creates a dish that’s perfectly balanced—salty, slightly spicy, and utterly satisfying. Serve it with a sprinkle of extra parsley on top and a side of crusty bread to soak up any remaining sauce.

Spaghetti with Ricotta and Spinach

You know those nights when you want something comforting but not too heavy? This spaghetti with ricotta and spinach is your answer—creamy, fresh, and ready in no time.

Ingredients

• 8 oz spaghetti (I like to use whole wheat for a nuttier flavor)
• 1 cup ricotta cheese (full-fat for extra creaminess)
• 2 cups fresh spinach, roughly chopped (baby spinach works great here)
• 2 cloves garlic, minced (because garlic makes everything better)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 tsp red pepper flakes (optional, but adds a nice kick)
• Salt to taste (I use sea salt for a cleaner flavor)
• 1/4 cup grated Parmesan cheese (for that umami finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant—be careful not to burn the garlic.
3. Add the chopped spinach to the skillet, stirring until just wilted, about 1-2 minutes. Remove from heat.
4. Drain the spaghetti, reserving 1/2 cup of pasta water. Return the pasta to the pot.
5. Add the ricotta cheese to the pot with the spaghetti, stirring until the pasta is evenly coated. If the mixture seems too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Fold in the sautéed spinach and garlic mixture, then season with salt to taste.
7. Serve immediately, topped with grated Parmesan cheese.

Silky ricotta clings to every strand of pasta, while the spinach adds a fresh, slightly earthy contrast. Try serving it with a sprinkle of extra red pepper flakes for those who love a bit of heat.

Spaghetti with Eggplant

Believe it or not, spaghetti with eggplant is the kind of dish that feels like a hug in a bowl. It’s hearty, flavorful, and surprisingly simple to whip up on a busy weeknight.

Ingredients

• 8 oz spaghetti (I like to use whole wheat for a nuttier flavor)
• 1 medium eggplant, diced into 1/2-inch cubes (no need to peel, the skin adds great texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (fresh is best here, trust me)
• 1/4 tsp red pepper flakes (adjust based on your heat preference)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Fresh basil leaves, torn (for that fresh, herby finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced eggplant and cook, stirring occasionally, until golden and tender, about 10 minutes.
3. Add the minced garlic and red pepper flakes to the skillet with the eggplant. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Drain the spaghetti, reserving 1/2 cup of the pasta water. Add the spaghetti to the skillet with the eggplant.
5. Toss everything together, adding the reserved pasta water a little at a time to create a light sauce. Stir in the salt and Parmesan cheese.
6. Remove from heat and garnish with torn basil leaves before serving.

Velvety eggplant melts into the spaghetti, creating a dish that’s both rich and light. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up all the deliciousness.

Spaghetti with Anchovies and Breadcrumbs

Feeling like whipping up something quick yet packed with flavor tonight? This spaghetti with anchovies and breadcrumbs is your go-to. It’s simple, savory, and oh-so-satisfying.

Ingredients

• 8 oz spaghetti (I always go for the bronze-die cut for that perfect sauce cling)
• 1/4 cup extra virgin olive oil (my kitchen staple for its fruity notes)
• 4 garlic cloves, thinly sliced (the thinner, the better to infuse that garlicky goodness)
• 6 anchovy fillets, chopped (don’t shy away; they melt into a umami bomb)
• 1/2 cup panko breadcrumbs (for that irresistible crunch)
• 1/2 tsp red pepper flakes (adjust if you’re not into heat)
• Salt, just a pinch (anchovies bring their own saltiness, so go easy)
• Fresh parsley, chopped (a handful for that fresh finish)

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Tip: Reserve a cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until golden, about 1 minute. Tip: Keep an eye on it; garlic burns fast.
3. Stir in anchovies and red pepper flakes. Cook, mashing anchovies with a spoon, until they dissolve into the oil, about 2 minutes.
4. Add breadcrumbs to the skillet. Toast, stirring often, until golden and crispy, about 3 minutes. Tip: Constant stirring prevents burning.
5. Drain pasta and add to the skillet. Toss well, adding reserved pasta water as needed to loosen the sauce.
6. Off heat, sprinkle with parsley and give it one final toss.

Perfectly al dente spaghetti coated in a savory, garlicky sauce with a crunchy breadcrumb topping. Serve it with a side of roasted veggies or a crisp salad for a complete meal.

Conclusion

Whether you’re craving something classic or adventurous, our roundup of 19 delicious, easy spaghetti recipes offers something for every palate. Quick to make and packed with flavor, these dishes are perfect for busy weeknights or cozy weekends. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!