Okay, so if you’re anything like me, you’re always on the hunt for that *perfect* weeknight meal, right? The kind that’s super quick, tastes like you slaved away for hours, and just makes you feel all warm and fuzzy inside. Well, let me tell you, my Spaghetti Margherita on Repeat is *exactly* that dish. It’s become my absolute go-to because it’s just so darn simple but packed with all those amazing Italian flavors we love – fresh tomatoes, fragrant basil, and creamy mozzarella. Honestly, one bite and you’ll see why it’s earned its name!
Why You’ll Love This Spaghetti Margherita on Repeat
Seriously, this dish is a lifesaver. You’ll find yourself making this Spaghetti Margherita on Repeat because:
- It’s lightning fast, perfect for those crazy weeknights when you just need dinner now.
- It tastes unbelievably fresh, like a little trip to Italy without leaving your kitchen!
- It’s a vegetarian dream that even the pickiest eaters will gobble up.
- You probably already have most of the ingredients in your pantry!
Gathering Ingredients for Spaghetti Margherita on Repeat
Alright, let’s get our mise en place ready! For this wonderfully simple Spaghetti Margherita on Repeat, we’re keeping things classic. You’ll need about a pound of your favorite spaghetti – I usually grab a good quality durum wheat kind, it just holds up better. Then, we’ve got our flavor base: two tablespoons of good extra virgin olive oil – don’t skimp here, it really makes a difference! Two cloves of garlic, minced super fine so you don’t get big chunks. For the sauce itself, one big 28-ounce can of crushed tomatoes is perfect; I find a good San Marzano style gives it a lovely sweetness. We’ll toss in a teaspoon of dried oregano for that classic Italian aroma, and of course, salt and freshly ground black pepper to make everything sing. Now for the stars of the Margherita show: half a cup of fresh basil leaves, chopped right before you use them to keep that amazing green color and scent, and four ounces of fresh mozzarella cheese, diced into little bite-sized cubes. Trust me, fresh mozzarella is a *must* for that creamy melt!
Step-by-Step Guide to Spaghetti Margherita on Repeat
Preparing the Pasta
First things first, let’s get that spaghetti going! Grab a big pot and fill it with plenty of water. We want lots of room for the pasta to dance around. Don’t forget to add a generous pinch of salt to the water – this is your first chance to season the pasta itself, so make it count! Once the water’s at a rolling boil, toss in your pound of spaghetti. Give it a good stir right away so it doesn’t stick together. Cook it according to the package directions, but here’s the secret: pull it out a minute or two *before* it’s fully cooked. We want it perfectly al dente, with just a tiny bit of bite left, because it’ll finish cooking in the sauce. Save about a cup of that starchy pasta water before you drain it – it’s liquid gold for making the sauce extra silky!
Building the Margherita Sauce
While your pasta is doing its thing, let’s whip up that gorgeous, simple sauce. Grab a large skillet, a nice big one so everything fits comfortably later. Pour in your two tablespoons of olive oil and set the heat to medium. Once the oil is shimmering a bit, toss in your finely minced garlic. You only want to cook this for about a minute, just until you can smell that amazing garlicky perfume. Be careful not to let it burn, or it’ll turn bitter! Now, pour in that whole 28-ounce can of crushed tomatoes. Add your teaspoon of dried oregano, and season generously with salt and black pepper. Give it all a good stir. Bring this beautiful mixture to a gentle simmer, then let it bubble away for about 10 minutes. This cooking time really lets the flavors meld together and thickens the sauce just perfectly. Stir it now and then so nothing sticks to the bottom.
Combining and Finishing Your Spaghetti Margherita on Repeat
Okay, moment of truth! Drain your spaghetti (remember to save that pasta water!) and add it straight into the skillet with your simmering tomato sauce. Now, gently toss everything together until every single strand of spaghetti is coated in that luscious sauce. If it looks a little too thick, now’s the time to add a splash of that reserved pasta water – it’ll loosen everything up and make the sauce cling beautifully. Once it’s all combined and looking gorgeous, turn off the heat. Gently stir in your chopped fresh basil and those lovely diced cubes of fresh mozzarella. Give it one last gentle toss; you want the mozzarella to start getting melty and creamy, but not completely disappear into the sauce. Serve this up immediately while it’s hot and the cheese is perfectly gooey!
Tips for Perfect Spaghetti Margherita on Repeat
Want your Spaghetti Margherita on Repeat to be absolutely perfect every single time? Here are my little secrets:
- Quality is King: Seriously, using good olive oil, a decent can of tomatoes, and fresh basil makes a HUGE difference. It’s a simple dish, so the ingredients really shine.
- Al Dente is Key: Please, please don’t overcook your spaghetti! It should still have a nice little bite to it. It finishes cooking in the sauce, so pulling it out a minute early is your best friend.
- Taste, Taste, Taste: Before you add the basil and mozzarella, give the sauce a little taste. Does it need more salt? A bit more pepper? This is your chance to make it just right for your palate.
- A Little Kick: If you like a tiny bit of warmth, toss in a pinch of red pepper flakes with the garlic. It adds a lovely subtle heat that complements the sweet tomatoes beautifully without being overpowering.
Variations for Your Spaghetti Margherita on Repeat
This Spaghetti Margherita on Repeat is fantastic as is, but it’s also super easy to switch up! For a burst of extra freshness, try tossing in some halved cherry tomatoes right at the end with the basil and mozzarella – they’ll warm up just enough. If you’re feeling adventurous, a little chopped fresh parsley mixed in with the basil adds a lovely brightness. And if you want to make it a more complete meal, sautéing some thinly sliced zucchini or colorful bell peppers until tender and then stirring them into the sauce is absolutely delicious! Try adding some colorful vegetables for an extra boost.
Serving Suggestions for Spaghetti Margherita on Repeat
This beautiful Spaghetti Margherita on Repeat is pretty perfect on its own, but it also plays nicely with others! I love serving it with a simple, crisp green salad dressed with a light vinaigrette – it’s the perfect fresh contrast. And, of course, you absolutely *need* some crusty bread for dipping up every last bit of that incredible sauce. Before you put it on the table, give it a final flourish: a few extra fresh basil leaves scattered over the top and a little drizzle of your best olive oil. It just makes it look and taste extra special!
Storing and Reheating Your Spaghetti Margherita on Repeat
Got leftovers of this amazing Spaghetti Margherita on Repeat? Lucky you! Just pop any extra into an airtight container and stash it in the fridge. It’ll keep nicely for about three days. When you’re ready for more, you can gently reheat it on the stovetop over low heat, giving it a stir with a little splash of water if it seems dry, or pop it in the microwave for a quick warm-up. Either way, it’s almost as good the second time around!
Frequently Asked Questions about Spaghetti Margherita on Repeat
Can I make the sauce ahead of time?
Oh, absolutely! This sauce is actually even better the next day. You can totally make the tomato sauce part ahead of time. Just let it cool completely, then store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, just reheat the sauce gently on the stove and then add the cooked pasta, fresh basil, and mozzarella as usual. It makes getting dinner on the table even faster!
What kind of tomatoes are best for this Spaghetti Margherita on Repeat?
While fresh tomatoes are lovely, for this particular Spaghetti Margherita on Repeat, I really find that good quality canned crushed tomatoes work best. They’ve already been cooked down, which gives the sauce a wonderful depth of flavor and a nice, smooth consistency right from the can. If you *do* want to use fresh tomatoes, you’ll need about 2 pounds of ripe Roma tomatoes. You’ll want to peel, seed, and chop them, and then simmer the sauce for a bit longer to get it nice and thick. But honestly, for ease and fantastic flavor, the canned crushed tomatoes are my go-to!
How do I prevent the mozzarella from becoming oily?
This is a great question! The key is to add the fresh mozzarella right at the very end, after you’ve tossed the pasta and sauce together and turned off the heat. You want it to just start melting from the residual heat of the pasta and sauce, not cook directly in the pan. This way, you get those lovely pockets of creamy, melty cheese without it breaking down and getting oily. Give it a gentle toss and let it sit for just a minute before serving, and you’ll have perfect, gooey cheese!
Nutritional Estimate for Spaghetti Margherita on Repeat
Now, I’m not a nutritionist or anything, but I know a lot of you like to keep track of what you’re eating! So, for this delicious Spaghetti Margherita on Repeat, you can expect a serving to be around 550 calories. Keep in mind though, that’s just an estimate! It can totally change depending on the specific brands of ingredients you use, like the olive oil or the canned tomatoes. It’s just a general idea to help you out!
Print
Spaghetti Margherita on Repeat: 1 Amazing Meal
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and classic spaghetti dish featuring fresh tomatoes, basil, and mozzarella.
Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 cup fresh basil leaves, chopped
- 4 ounces fresh mozzarella cheese, diced
Instructions
- Cook spaghetti according to package directions.
- While spaghetti is cooking, heat olive oil in a large skillet over medium heat.
- Add garlic and cook until fragrant, about 1 minute.
- Pour in crushed tomatoes and add oregano, salt, and pepper.
- Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Drain spaghetti and add it to the skillet with the sauce.
- Toss to combine.
- Stir in fresh basil and diced mozzarella.
- Serve immediately.
Notes
- For a richer flavor, use fresh tomatoes instead of canned.
- Add a pinch of red pepper flakes for a touch of heat.
- Garnish with extra basil leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 30mg
Keywords: spaghetti, margherita, pasta, tomato, basil, mozzarella, italian, vegetarian