Tomato & Basil Spaghetti

Prep Time
Cook Time
Ready In

"This is out of the September 2020 Good Housekeeping magazine."

Original recipe yields 4 servings


  • Serving Size: 1 (271.5 g)
  • Calories 404.3
  • Total Fat - 8.4 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 0 mg
  • Sodium - 454.8 mg
  • Total Carbohydrate - 74.9 g
  • Dietary Fiber - 3.1 g
  • Sugars - 3.8 g
  • Protein - 14.4 g
  • Calcium - 86.4 mg
  • Iron - 4.5 mg
  • Vitamin C - 52.2 mg
  • Thiamin - 0.5 mg

Step 1

In large skillet or Dutch oven, place spaghetti (it should lie flat on the bottom, may need to break in half). Add garlic, onion, lemon juice, wine, oil, 4 cups water, 3/4 tsp salt and 1/2 tsp pepper. Bring to a boil and boil gently, stirring frequently, 5 minutes.

Step 2

Fold in tomatoes and continue to boil gently until pasta is al dente and nearly all liquid has been absorbed (absorption will continue).

Step 3

Stir in lemon zest and parsley, then fold in basil. Serve with grated Parmesan if desired.

Tips & Variations

No special items needed.



This is wonderful -- I wasn't sure how it would work by working the spaghetti and veggies all in one pot without draining the pasta, but this worked out great and I will try it again. The changes I made as I only had 1 pt of tomatoes I added 1 yellow summer squash and 1 bell pepper to the tomatoes. I also added some leftover pork when I added the onion and garlic. I also used oregano leaves instead of basil. This is so good and makes a lot! Thanks for sharing!

review by:
(3 Sep 2020)