Tomato Garlic Skillet Pasta

Ingredients

• 12 oz / 340 g Dried spaghetti or linguine
• 3 Tbsp Olive oil
• 4 Garlic cloves, thinly sliced
• 28 oz / 800 g can Crushed tomatoes
• 1 tsp, plus pasta water salt Kosher salt
• ¼ tsp, optional Red pepper flakes
• A small handful, chopped Fresh basil or parsley

Method

1. Boil pasta in well-salted water until just shy of al dente. Reserve 1 cup pasta water.
2. Warm oil in a wide skillet over medium. Soften garlic 1–2 minutes; do not brown. Add pepper flakes if using.
3. Stir in tomatoes and 1 tsp salt. Simmer 8–10 minutes.
4. Add drained pasta and a splash of pasta water. Toss until the sauce clings, 1–2 minutes.
5. Finish with herbs. Taste for salt.

Nutrition

Kitchen estimate only, not lab-verified. A simple starch-and-tomato plate; skip cheese unless you add it yourself.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Gluten-free style

  Use a gluten-free pasta you already trust, and check the label.

  • United States: The gluten-free pasta aisle is usually next to the wheat pasta. Boil it in its own pot.
  • United Kingdom: Look in the free-from pasta section. Shapes vary; spaghetti or linguine both work here.
  • European Union: Use pasta labelled gluten-free. Cook it in fresh water, not a pot that just boiled wheat pasta.

• No garlic

  Skip garlic; add extra herbs and a pinch of fennel seed.

• Not spicy

  Leave out the pepper flakes.